"Easy to make and even easier to enjoy, this stew is the perfect one-pot dinner. This recipe makes a big batch so you can freeze half for a rainy day."
What you need:
- 1 tbsp olive oil
- large onion, coarsely chopped
- sausages cut into bite-sized pieces
- 4 garlic cloves
- 1/4-1 tsp dried chili/hot pepper flakes, to taste
- 400 g/14-oz. can chopped tomatoes
- 100 g/1 cup small pasta shapes
- about 175 g/1 cup greens
- sea salt and black pepper
- freshly grated cheese, to serve (optional)
- crusty bread, to serve (optional)
Heat the oil in a large saucepan. Add the onion and cook for 3-5 minutes, until soft. Add the sausage and cook for about 5 minutes, until browned. Stir in the garlic and dried child/hot pepper flakes and cook for 1 minute.
Add the tomatoes and enough water to cover. Don't worry if it's soupy at this stage. Bring to boil, then add the pasta and cook, uncovered, for about 10 minutes, until the pasta is al dente.
Meanwhile bring a separate large saucepan of lightly salted water to the boil. Add the greens and cook briefly just to blanche. Drain and set aside.
Add the blanched greens to the sausage mixture and stir well. Simmer, uncovered, for a further 5 minutes. Taste and adjust the seasoning. Serve sprinkled with finely grated cheese and plenty of crusty bread on the side, if liked.
SERVES 4 - 6
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