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Linguine with sausage meatballs and chard.

This seasonal pasta dish will be on the table in under 20 minutes. A great dish for this weekend if you have guests coming over. It has a velvety sauce that will wow your guests but it's not too filling. It's also great for a quick midweek meal when you have a couple of sausages left in the fridge.
It can be adapted if you can't get the lovely seasonal chard either to spring greens or cavolo nero (dark kale). Maybe a friend who has an allotment or veggie patch will gladly give you some.

Ingredients:
(Serves 2)

Sausage Meatballs:
• 3-4 pork sausages ( Meat taken out of the skins )
• A small handful of fennel fronds/tops chopped
• A sprig of sage chopped ( 4 leaves )
• Salt and cracked black pepper to season

Pasta:
• 200g, linguine ( I used dry )
• Good glug of Rapeseed oil ( I use cold pressed )
• 1 medium sized red onion diced
• 1 large clove of garlic chopped, use 2 if very small
• 4-5 chestnut mushrooms sliced
• A good pinch of chilli flakes
• 2 large handfuls chard chopped roughly, stalks a little smaller. If you can't get chard, use spring greens or cavolo nero.
• 1/4 gel pot of chicken stock
• 2 ladles hot water from the pasta
• Splash double cream
• fresh parmesan grated

Method:
• Cook linguine to packet instructions
• Mix together the sausage meat, herbs and seasoning and create small meatballs. This will make roughly 16 small sized ones.
• Whilst that is cooking, fry of the onion in rapeseed oil on a medium heat for a minute, then add in the mushrooms. You may need to add a little more rapeseed oil.
• After a couple of minutes bring your mixture to the sides of the frying pan.
• Add in your meatballs into the middle and cook for a couple of minutes, stirring as you go.
• After a couple of minutes, add in the garlic and toss all together.
• When the meatballs are starting to brown slightly, pop in the chard.
• As it cooks down, add in your chilli flakes and chicken stock.
• Add in the water from the pasta and reduce down for a minute or two.
• Drain off your pasta, keep some water if you feel you need to add a little more.
• Add the glug of double cream and a little grated parmesan
• Add your pasta to the sauce using tongs or a spaghetti spoon so you don't add too much at once. Fold the velvety sauce through the pasta.
• Serve into large pasta bowls and add a sprinkle of grated fresh parmesan.

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