300 gmcime di rapa or another bitter green, trimmed2garlic cloves40 mlextra-virgin olive oil60 gmgrated parmesan, plus extra to serve40 mlolive oil4pork and fennel sausages, skins removed, broken up1onion, finely chopped500 gmfresh pappardelle
Blanch cime di rapa until bright green (30 seconds-1 minute), drain, squeeze to remove excess liquid, transfer to a food processor.
Cook garlic in a small saucepan of boiling water until tender (3-4 minutes). Drain and add to food processor with extra-virgin olive oil, process to combine, then add parmesan, season to taste, set aside.
Heat olive oil in a frying pan over medium-high heat, add sausage, stir occasionally until just starting to brown (2-3 minutes), add onion, stir occasionally until tender (3-5 minutes), keep warm.
Meanwhile, cook pasta in a saucepan of boiling salted water until al dente (3-5 minutes). Drain (reserve 40ml cooking water), return pasta and reserved water to saucepan with sausage mixture and cime di rapa sauce, toss to combine, season to taste and serve hot with extra parmesan.
This recipe is from the June 2011 issue of Australian Gourmet Traveller.