Sausage, broad bean & mint pasta

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

Recipe «Sausage, broad bean & mint pasta» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 red onion, finely chopped, 2 cloves garlic, finely chopped, 1/2 tsp dried chilli flakes, 500g pork and veal sausages , 60ml dry white wine, 250ml Massel chicken style liquid stock, 500g rotelle or other short pasta , 220g fresh or frozen double-peeled broad beans, 1/3 cup packed basil leaves, torn, 1/3 cup packed mint leaves, torn, 40g shaved parmesan.

Ingredients:

• 1 tbsp olive oil 
• 1 red onion, finely chopped 
• 2 cloves garlic, finely chopped 
• 1/2 tsp dried chilli flakes 
• 500g pork and veal sausages 
• 60ml dry white wine 
• 250ml Massel chicken style liquid stock 
• 500g rotelle or other short pasta 
• 220g fresh or frozen double-peeled broad beans 
• 1/3 cup packed basil leaves, torn 
• 1/3 cup packed mint leaves, torn 
• 40g shaved parmesan 

Instructions

1. Heat oil in a large, deep frying pan over medium–high heat. Cook onion, garlic and chilli, stirring frequently, for 3 minutes or until softened.
2. Cut ends off sausages and squeeze out meat from casings into pan, breaking up using the back of a spoon. Add wine and cook for 2 minutes or until wine has almost evaporated. Add stock and simmer for 5 minutes or until sauce has thickened slightly.
3. Meanwhile, cook pasta in a large pan of boiling, salted water for 8 minutes, then add broad beans and cook for a further 2 minutes or until pasta is al dente and beans are tender. Drain, then return pasta and beans to the pan. Add sausage mixture and most of the herbs and parmesan. Toss to combine.
4. Scatter pasta with remaining herbs and parmesan to serve.