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Sausage and Spinach Pasta

Sausage and spinach pasta

Ingredients

  • 500g chevups, bratwurst or italian sausages, chopped
  • 1 teaspoon olive oil
  • 1 large leek, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 cup (250ml) chicken stock
  • 100g roasted red capsicum, cut into strips
  • 250g farfalle pasta
  • 150g bag baby spinach
  • ¼ cup snipped basil leaves
  • ¼ cup (20g) grated parmesan
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Method

  1. Heat a large frying pan on high. Cook sausages for 5 minutes, until browned. Remove from pan and set aside.
  2. Heat oil in pan on medium. Cook leek and garlic, stirring, for 5 minutes, until soft. Return sausages to pan with chicken stock and capsicum and bring to boil. Reduce heat to low and simmer for 2 minutes, until sausage is cooked. Remove from heat.
  3. Meanwhile, cook farfalle in a large saucepan of boiling, salted water according to packet directions. Drain and return to saucepan. Add sausage mixture and fold through spinach, basil and half of parmesan. Cover and stand for 3 minutes, until spinach wilts. Serve sprinkled with remaining parmesan.
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