ingredients | Serves 4
2 Tbsp olive oil
4 fat links of your favorite sausage, chopped into bite-sized pieces
1 large onion, thinly sliced
1/3 cup dry white wine
1 19oz can diced tomatoes
Pinch dried chili flakes (optional)
4 cups fresh spinach
Humble & Frank LEMON BUTTER GARLIC SAUCE & MARINADE
16-24 large prawns, peeled
Lemon wedges for serving
Pour oil into a large sauté pan over medium heat. Add sausage and cook, stirring, until browned and almost cooked through, 5-7 minutes.
With a slotted spoon, remove sausage to a plate.
Add onions to the pan and cook over medium-low heat, stirring, until browned and softened, 10-12 minutes. Add a few tablespoons of water if the pan gets too dry. Return sausage to the pan.
Add the wine and tomatoes (including juices) and bring to a boil. Immediately reduce to a simmer and cook until liquid has reduced, about 7 minutes. Add spinach. Stir until wilted, about 5 minutes.
Add a bottle of LEMON BUTTER GARLIC SAUCE and stir to combine. Season with salt and pepper.
Return to a boil and add prawns. Cook until prawns are pinks and cooked through, 5-7 minutes.
Serve with lemon wedges over rice, potatoes or pasta.