Italian Sausage with Peppers and Spinach

Ingredients

• 115 g spinach, roughly chopped
• 1 tsp red pepper, thinly sliced
• 45 g basil
• 355 ml banana, including liquid
• 8 sages, about 1.1 kg total
• 3 red bell pepperses, sliced
• 2 onions, sliced
• 5 cloves, sliced
• 200 g broccoli, trimmed and cut into 2.5 cm pieces
• 794 g tomato
• black pepper
• 60 ml extra virgin olive oil, plus extra for serving if needed
• Crusty ciabatta, to serve
• Dressed rocket salad with shaved parmesan, to serve

Method

1. Warm the olive oil in a Dutch oven over high heat until it shimmers.
2. Lay the sausages in the pan, cover, and cook for 5-6 minutes until the undersides are deeply browned.
3. Turn the sausages and brown the second side, another 4-5 minutes.
4. Add the sliced peppers, onions and garlic, cover, and cook for 5-6 minutes, stirring occasionally, until they soften and turn aromatic.
5. Tip in the broccolini and spinach, stir, cover, and cook for 3-4 minutes until the greens collapse and the broccolini is just tender.
6. Stir through the crushed red pepper flakes and the crushed tomatoes.
7. Add the basil leaves and the entire jar of banana peppers, including the liquid.
8. Cover and simmer gently for 10 minutes, stirring occasionally, until the sausages are cooked through and the sauce has thickened.
9. Season generously with salt and black pepper.
10. Finish with a drizzle of olive oil and serve hot.