PASTA WITH CAVOLO NERO, CHORIZO & PARMESAN
Ingredients
400g pasta
80 ml olive oil
2 onions, peel and sliced
3 cloves garlic, peeled and sliced
300g chorizo (or bratwurst)
24 sage leaves
300g cavolo nero (or silverbeet, kale or spinach), remove stalks and wash well
1 tsp salt
180ml boiling water
Oil for frying
80g parmesan
80 ml olive oil
2 onions, peel and sliced
3 cloves garlic, peeled and sliced
300g chorizo (or bratwurst)
24 sage leaves
300g cavolo nero (or silverbeet, kale or spinach), remove stalks and wash well
1 tsp salt
180ml boiling water
Oil for frying
80g parmesan
Method
Bring a large saucepan of salted water to the boil.
Meanwhile, heat olive oil in a large pan and fry onions, and garlic over high heat until they begin to caramelise. Add chorizo slices and half the sage leaves and gently stir until sausage is partly cooked.
Plunge the prepared cavolo nero into the boiling water and cook for 3 minutes. Remove and drain well.
Bring the pot of water back to the boil and cook your pasta (following the directions on the packet).
Roughly chop the cavolo nero and add to the chorizo slices, when the pasta is cooked drain and add immediately to the pan. Season with salt and cracked pepper, toss to combine and cook for 1-2 minutes. Serve immediately with plenty of freshly grated parmesan cheese.
Meanwhile, heat olive oil in a large pan and fry onions, and garlic over high heat until they begin to caramelise. Add chorizo slices and half the sage leaves and gently stir until sausage is partly cooked.
Plunge the prepared cavolo nero into the boiling water and cook for 3 minutes. Remove and drain well.
Bring the pot of water back to the boil and cook your pasta (following the directions on the packet).
Roughly chop the cavolo nero and add to the chorizo slices, when the pasta is cooked drain and add immediately to the pan. Season with salt and cracked pepper, toss to combine and cook for 1-2 minutes. Serve immediately with plenty of freshly grated parmesan cheese.
Comments
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