This is one of those dishes that feels just as at home sizzling away outdoors as it does on a weeknight in your kitchen. While Miriam Al-Noah (aka @mealswithmim on Instagram and TikTok) first started making it on a Gozney with a roaring wok burner, it translates effortlessly to a standard stovetop – which is probably why it’s become such a regular in her rotation.
Big, bold flavours are the focus here: salty, zesty and deeply savoury, with that irresistible quality that keeps you going back for “just one more bite.” It’s fast, adaptable, and forgiving too – swap the silverbeet for shaved Brussels sprouts or broccoli depending on what you have on hand, and it still delivers every time.Whether you’re cooking for a crowd outside or throwing together something quick and satisfying indoors, this is the kind of dish that proves simple ingredients and a hot pan are often all you really need.
Ingredients
Serves 2-3
- 3 good quality pork sausages
- 2 cloves of garlic
- ½ brown onion
- ½ chilli
- small handful of parsley
- casarecce pasta, enough for 3
- large handful of silverbeet
- 1 lemo
- olive oil
- salt and pepper
- 1 tbsp fennel seeds
- splash of white wine
- parmesan
Method
- Finely dice your onion and garlic.
- Sautee in a pan with olive oil until the onion becomes translucent.
- Prep your sausages by removing them from their casing and breaking into smaller pieces. Add to the onions and continue to cook.
- Then, finely chop your chilli, at this to the pan alongside the fennel seeds and continue to cook.
- Once the pork is looking nicely browned, deglaze the pan with a splash of white wine and season with salt and pepper.
- Put a pot of salted water on to boil and cook pasta as per the instructions on the package (al dente is best!).
- Roughly chop silverbeet and add it to the pork.
- Strain the pasta reserving a cup of pasta water, add this to the pork and then mix through the pasta.
- Top with chopped parsley, a squeeze of lemon juice/zest and a sprinkle of parmesan,.
