Neil Perry's rigatoni with silverbeet and sausage - Melbourne Food and Wine Festival

Ingredients

• 2 tablespoons extra virgin olive oil
• 500g Italian-style coarse pork sausages, skins removed
• 1 small brown onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1 teaspoon chilli flakes
• 750 g silverbeet (swiss chard), stalks removed, leaves roughly chopped
• 1 x 400g can of Italian tomatoes, crushed
• 500g dried rigatoni
• Sea salt and freshly ground pepper
• Finely grated parmesan, to serve