Smoky Sausage Pasta by Belinda Jackson, Group Marketing Manager, Lawson’s Dry Hills
Try with a glass of our Pink Pinot.
Ingredients
- Red onion, sliced
- Clove or two of garlic, chopped
- Red capsicum, chopped
- Pork chipolatas
- Bunch of asparagus with ends snapped off and rest chopped to about 2cm lengths.
- Few leaves of cavolo nero (or kale or spinach), chopped
- Half teaspoon smoked paprika
- Fresh oregano, parsley, thyme, chopped
- Salt and freshly ground black pepper.
Heat olive oil in a heavy based fry pan and add the onion and capsicum, cooking until soft. Add the garlic, smoked paprika and fresh herbs, stirring well. Snip the little sausages into small pieces and add to the pan. Stir to get them brown all over.
Meanwhile bring large pot of salted water to the boil and add enough pasta for the number of people you’re feeding. Cook as per instructions for al dente.
Add about half a cup of the pasta water to the sauce and stir, scraping up any bits that are sticking. Add the asparagus and cavolo nero, stir adding a little more pasta water if necessary. Place the lid on. Heat should be low. Cook for about two to three minutes, season well and serve over the drained pasta with grated parmesan.
Try with a glass of our Pink Pinot.
