A meaty pasta recipe that’s light on time and light on the budget.

Ingredients

• 500 g spicy chicken or pork sausage
• 45 ml (3 T) olive oil
• 30 ml (2 T) butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 250 ml white wine (or chicken stock)
• 2 x 400 g can Rhodes Quality Butter Beans, drained and rinsed
• 500 ml (2 C) cooked pasta shells
• 500 ml (2 C) young spinach leaves, washed
• salt and freshly ground black pepper

to serve: grated parmesan cheese

Method

1. Remove the sausage meat from the casings.
2. In a large saucepan heat the olive oil and butter.
3. Add the onions and the garlic and fry for a few minutes until the onions begin to soften.
4. Add the sausage meat, and continue frying, breaking the meat up with a wooden spoon over medium heat until it begins to brown.
5. Add the wine and use a wooden spoon to remove any browned meat bits from the bottom of the pan.
6. Add the Rhodes Quality Butter Beans and the pasta shells and stir gently to heat through.
7. Remove from the heat.
8. Add the spinach leaves and allow the residual heat in the pan to lightly wilt the leaves.
9. Season to taste with salt and pepper.
10. Sprinkle with the grated parmesan cheese and serve immediately.