Any pasta works with this recipe as do most greens. I used trompetti pasta and purple sprouting broccoli, but shredded silverbeet or Swiss chard, regular broccoli or pak choy would work just as well, although you may need to adjust the cooking time.
Bring a large saucepan of salted water to the boil, add pasta, stir, then boil uncovered until almost cooked (for dried pasta this will be about 8 minutes). Drain.
Meanwhile, heat olive oil in a large pan and fry onions and garlic over a high heat until they begin to caramelise. Add sausage slices and half the sage leaves and gently stir until sausage is partly cooked. Add broccoli, salt and boiling water, mix well and put a lid on the pan. Cook on high heat for 1 minute, then add pasta, mix well and continue to cook on high until pasta and broccoli are cooked al dente.
While this is all cooking, heat a little oil in a small frying pan and when hot (180°C/350°F) add sage leaves (do this in batches to avoid overcrowding). Fry until crispy then drain on paper towels.
To serve, spoon pasta into bowls, shave or grate parmesan over pasta and sprinkle with some sage leaves.
© 2003 Peter Gordon. All rights reserved.