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Sausage, broad bean & mint pasta
Sausage, broad bean & mint pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cozy up with a simple and comforting midweek dinner to beat the chill.
Ingredients:
  • 2 cloves garlic, finely chopped
  • 1/2 tsp dried chilli flakes
  • 500g pork and veal sausages
  • 60ml (1/4 cup) dry white wine
  • 250ml (1 cup) chicken style liquid stock
  • 500g rotelle (see note) or other short pasta
  • 220g fresh or frozen double-peeled broad beans
  • 82.50 ml packed basil leaves, torn
  • 82.50 ml packed mint leaves, torn
  • 40g (1/2 cup) shaved parmesan
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Sauté onion, garlic, and chili, stirring often, until softened, about 3 minutes.
  • Remove ends from sausages and gently remove meat from casings into pan. Break up using the back of a spoon. Pour in wine and cook for 2 minutes until wine is almost gone. Add stock and simmer for 5 minutes until sauce slightly thickens.
  • Cook pasta in a pot of salted boiling water for 8 minutes. Add broad beans and cook for another 2 minutes until pasta is al dente and beans are tender. Drain and return to the pot. Mix in the sausage, herbs, and most of the parmesan cheese. Toss gently to combine everything.
  • Sprinkle pasta with the remaining herbs and parmesan before serving.

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