Directions
- 1Heat the oil in a casserole over a medium-high heat.
- 2Add the sausages and cook, stirring occasionally, for 4-5 minutes until they have a little colour on.
- 3Break up the sausages as they cook.
- 4Add the leeks, carrots and celery to the pan.
- 5Season with salt and pepper and mix well.
- 6Cook, stirring occasionally, for 5-6 minutes until they have wilted down a little.
- 7Add the garlic, tomato puree and rosemary, mix well and cook, stirring occasionally, for 1-2 minutes until fragrant.
- 8Add the tomatoes and stock and stir together.
- 9Cover, reduce the heat to low and simmer for 20 minutes.
- 10Add the pasta to the pan.
- 11Cook for 10 minutes.
- 12Then add the caveleo nero and cook for 4-5 minutes or until the pasta is al dente and the greens wilted.
- 13Check the seasoning, adding salt and pepper to taste.
- 14To serve, divide between 4 serving bowls and top each with some extra virgin olive oil and loads of Parm.
Ingredients
- 2 tbsp olive oil
- 400 g sausages, skins removed
- 1 leek, finely chopped
- 1 carrot, finely chopped
- 1 stock celery, finely chopped
- 4 cloves garlic, crushed
- 0.5 tsp finely chopped rosemary leaves
- 2 tbsp Tomato puree
- 1 x 400g tin chopped tomatoes
- 1.2 l chicken stock
- 400 g Pasta – I’m using Malloreddus – Belazu makes it
- 160 g caveleo nero, washed, stalks removed and finely chopped
- to serve Parm
- Salt
- pepper
Equipment
casseroleserving bowlsfork
Tips
- Break up the sausages as they cook.
- Cook until pasta is al dente and greens wilted.
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