Thank you to the nice people at Olive Magazine who have given us permission to share this recipe with you.
Our version is slightly different to theirs. They’ve used kale and rigatoni… we could not get either here, so had to improvise. Choose you’re own options.
- 100 gr. spinach
- 175 g Penne
- Olive oil
- 4 sausages – skinned and torn into chunks
- 2 cloves of garlic – finely chopped
- dried chilli flakes
- 1 tbsp Dijon mustard
- 100 ml chicken stock
- 75 ml double cream
- 30 g finely grated parmessan
Cook the pasta in boiling water for 10 minutes. When pasta is cooked drain, but reserve a cupful of the cooking liquid.
Heat the olive oil in a large pan. Fry the sausage meat briskly, breaking up any large chunks. Keep frying until really golden and crisp on the edges, and completely cooked through.
Add the garlic and cook for 2 minutes. Add the dried chilli flakes and mustard. Mix well with the sausage.
Stir in the spinach, along with the stock and simmer for a minute. Add the cream and stir until it is bubbling.
Finally add the pasta and the grated parmesan to the sausage pan, adding a little of the reserved pasta water. Toss well to coat the pasta.
Season with salt and pepper to taste.