Pasta alla Casetta.

Which means Cottage Pasta, presumably being a meal that can be made largely from things that one might find in a cottage garden, plus a few bits and pieces that happen to be left over. Even the eggs might be found in such a garden, if one was lucky enough to have a few hens. Silverbeet is also known as chard.


Salted water.

3 cups dried pasta, e.g. fusilli.

¼ cup olive oil.

1 onion, chopped.

3-4 cloves garlic, chopped.

Freshly ground black pepper.

1 ½ cups chopped mushroom.

1 cup diced Italian sausage or ham.

2 spring onions, chopped.

½ cup Italian parsley, chopped.

1 ½ cups chopped silverbeet.

Juice of 1 lime.

2 eggs, beaten together.

1/2 cup grated cheese.


Bring the salted water to the boil and add the pasta. Cook at a rolling boil for 8-10 minutes, depending on taste. Meanwhile, heat a sauté pan over a hot flame and add the oil.

Stir fry the onions and garlic for 2-3 minutes until the onion is translucent. Add the pepper, stir and cook for a further minute, then add the mushroom and sausage. Stir and cook for another 2-3 minutes, until very hot then add the green vegetables. Stir and cook for 1-2 minutes until wilted.

Drain the pasta, reserving the water, and add to the pan. Stir through well, adding the lime juice, then remove from the heat. Beat the eggs together with the grated cheese and stir through very quickly until the pasta is well covered. Add a little of the pasta water to thin the sauce slightly and serve immediately with a crisp green salad on the side..

Serves: 2.

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