Cook like a chef

Rapa and sausage 
Serves 4


20ml vegetable oil 
300g sausage meat 
2 garlic cloves 
1 hot chilli
Salt, to taste
1 bunch brassica rapa
500g pasta (spaghetti works well)
50g flat leaf parsley 
30ml extra virgin olive oil

Heat vegetable oil in a large pan. Throw in sausage meat, garlic, chilli and salt; fry on high heat until just cooked. Wash and clean the rapa, making sure tough stems are removed before chopping.
Bring water to the boil and add spaghetti. When it’s four minutes away from al dente, add the rapa. Once cooked, strain pasta and rapa (reserving a little cooking liquid) and add them to the pan with the sausage meat. Add some of the pasta water if needed to bring the sauce together.
Serve with parsley and olive oil.

sausage meat
1kg pork mince (20 per cent
    fat content) 
26g salt
200g capsicum puree 
10g fennel seeds
20g dry chilli flakes 
 
Mix together well and refrigerate for 24 hours before use. 

Almost there!

We just need a few more details before we can subscribe you:

Email
First Name
Last Name

I'd like to receive communications about:

SALIFE
SALIFE Food & Wine
SAGardens & Outdoor Living

Search