Sausage, broad bean & mint pasta

Heat oil 1 tbsp olive oil in a large, deep frying pan over medium–high heat. Cook onion 1 red onion, finely chopped, garlic 2 cloves garlic, finely chopped and chilli 1/2 tsp dried chilli flakes, stirring frequently, for 3 minutes or until softened.

Cut ends off sausages and 500g pork and veal sausages squeeze out meat from casings into pan, breaking up using the back of a spoon. Add wine 60ml (1/4 cup) dry white wine and cook for 2 minutes or until wine has almost evaporated. Add stock 250ml (1 cup) chicken stock and simmer for 5 minutes or until sauce has thickened slightly.

Meanwhile, cook pasta 500g rotelle (see note) or other short pasta in a large pan of boiling, salted water for 8 minutes, then add broad beans 220g fresh or frozen double-peeled broad beans and cook for a further 2 minutes or until pasta is al dente and beans are tender. Drain, then return pasta and beans to the pan. Add sausage mixture and most of the herbs 1/3 cup packed basil leaves, torn | 1/3 cup packed mint leaves, torn and parmesan 40g (1/2 cup) shaved parmesan. Toss to combine.

Scatter pasta with remaining herbs and parmesan to serve.