- 200g penne pasta
- 3 fat sausage
- 1 tbsp olive oil
- 250g bag spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 3 tbsp pine nuts, toasted
- 50g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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Cook the pasta according to pack instructions. Meanwhile, squeeze the sausages from their skins, then roughly break the meat into 12 pieces. Roll into balls.
Heat the oil in a large frying pan, add the sausage balls, then cook over a medium heat until golden, about 5 mins. Pile the spinach on top of the sausage balls and cook, stirring frequently, for 2-3 mins until completely wilted. Season with a little salt and plenty of ground black pepper, then toss in the toasted pine nuts.
Add the drained pasta to the sausages and spinach, then toss well, adding half the parmesan. Serve spooned into individual serving bowls with the rest of the parmesan scattered on top.
Spicy Italian-style add great authentic flavour if you like things a bit hotter. If you can't find any, add a pinch of dried chilli flakes to ordinary sausagemeat.