Sausage, Silverbeet and Tomato Rigatoni


Sausage, Silverbeet and Tomato Rigatoni

Whip up this weeknight wonder in just 30 minutes! Sausage, fennel, and herbs come together in a light and flavourful tomato, white wine sauce. The silverbeet is the hero of the dish bringing a slightly sweet and earthy taste.

Total time: 30 mins

Serves 4


  • 500g Pasta
  • 2 tbsp The Good Grocer Collection Olive Oil
  • 1 large brown onion
  • 6 pork and fennel sausages, with casings removed
  • 3 tbsp dried rosemary
  • 2 tsp dried chilli (or to taste)
  • 1 tsp fennel seeds
  • 1 cup white wine
  • 800g crushed tomato
  • 8 large silverbeet leaves, thickly sliced
  • Large handful of parsley, roughly chopped. To serve
  • Parmesan or pecorino, to serve


        1. Bring a medium pot of lightly salted water to a simmer.
        2. Place a medium frypan over a medium/high heat.  Remove the sausages from their casings and dice the onion. Thickly slice the silverbeet leaves.
        3. Add the olive oil, onion, sausage meat and cook for 4 minutes, breaking up the meat with a wooden spoon as you go so it resembles coarse mince.
        4. Add the rosemary, chilli, fennel seed, a pinch of salt and continue to cook for 1 minute, then add the white wine. Let reduce for 1 minute.
        5. Add the tinned tomato, 1/4 cup water and silverbeet leaves, stirring them through to wilt into the sauce. Allow to simmer for 7 minutes, stirring often.
        6. Meanwhile cook the pasta in the simmering water, following packet instructions.
        7. Add the drained, cooked pasta to the sausage ragu along with the parsley & season to taste.
        8. Serve with a little parmesan or pecorino grated over.

        Recipe by Chef Tom Walton