I was fortunate enough to receive a little goodie hamper from Barilla Australia, with absolutely no strings attached, so that I could sample some of their products.  I have been a little time-poor of late but managed to whip up this super-speedy pasta using their wholegrain spaghetti.  I have never cooked wholegrain pasta before and I have to say I was mightily impressed!  This type of spaghetti really warranted something simple and rustic as I wanted the pasta to take centre stage and not be drowned in a rich sauce.  Good olive oil, hearty Italian sausage, earthy kale and the tart, acidity of artichoke hearts paired with garlic, chilli, lemon and parsley was the perfect match.  Loved the spaghetti.  Thanks Barilla!


Prep time:  20  Minutes                 Cooking time:  25  Minutes                   $  Low Budget


Serves 4


1/3 cup of extra virgin olive oil

500gm packet of Barilla Wholegrain Spaghetti

6 Italian pork sausages

2 cloves of garlic, finely chopped

1 tsp of dried chilli flakes

Grated rind of 1 lemon

Juice of 1 lemon

1/2 cup of dry white wine

400gm tin of artichoke hearts, drained and quartered

1/2 bunch of red kale, rinsed and roughly chopped (green or baby is fine too)

Sea salt and cracked pepper

2 tbs of chopped flat leaf parsley

Grated parmesan cheese and extra virgin olive oil to serve


Bring a large pot of salted water to the boil. Once boiling cook the spaghetti according to packet instructions or until al dente`.


Squeeze the sausages, an inch at a time to remove the meat from the casing and make little meatballs.  You may need to snip the end if they are tied in a not.  Your meatballs should be about a teaspoon in size.  Discard the casings when you have squeezed all the goodness out!


Heat a large frypan and add half the olive oil.  Once the oil is nice and hot add the meatballs and fry until golden, giving the pan a swirl every now and then so that they cook evenly.  Add the garlic, chilli flakes and lemon rind, season with salt and pepper and fry until aromatic before pouring in the lemon juice and white wine.  Continue to simmer and reduce the liquid slightly.


When the pasta is almost cooked add the kale to the sauce along with a couple of tablespoons of the pasta water.  Place a lid on and allow it to wilt for a couple of minutes.  Remove the lid and add the artichokes and parsley and stir them through the rest of the sauce very gently, as the artichokes will break easily.


Drain the spaghetti and add it and the remaining olive oil to the pan.  Keeping the pan on the heat, toss gently to combine so that all the spaghetti strands are coated with the oily sauce.


Divide the pasta between four serving bowls making sure everyone gets a good amount of sausage and artichoke.  Top with a generous amount of grated parmesan cheese and a final drizzle of extra virgin olive oil.  Bellissimo!!