Name: Sausage, kale & chilli pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp olive oil; 250g pork sausages skins removed, broken into pieces; 2 tsp fennel seeds; 3 garlic cloves thinly sliced; 1 large red chilli sliced; 1 lemon zested and juiced; 150g cherry tomatoes; 400g short pasta such as orecchiette, farfalle or conchiglie; 150g chopped curly kale; 75g grated parmesan

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Sausage, kale & chilli pasta

Sausage, kale & chilli pasta

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.4 out of 5.19 ratingsRate

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This simple sausage and kale pasta dish is perfect for feeding the family. Give it a modern twist by using orecchiette, it's sure to be a crowd-pleaser

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
250g pork sausages

skins removed, broken into pieces
2 tsp fennel seeds
3 garlic cloves

thinly sliced
1 large red chilli

sliced
1 lemon

zested and juiced
150g cherry tomatoes
400g short pasta

such as orecchiette, farfalle or conchiglie
150g chopped curly kale
75g grated parmesan

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Nutrition: per serving

kcal771
fat31g
saturates11g
carbs89g
sugars6g
fibre5g
protein31g
salt1.1g

Method

step 1

Bring a large saucepan of water to the boil. Meanwhile, heat 1 tsp oil in a large frying pan. Brown the sausage with the fennel seeds on a medium heat for 6-7 mins until golden, then set aside.
step 2

Heat the remaining oil in the same pan, add the garlic and chilli, and cook on a medium heat for 2 mins or until golden. Add the lemon juice and tomatoes, cook for 2 mins, then remove from the heat.
step 3

Boil the pasta following pack instructions until al dente. Add the kale for the final 2 mins of cooking. Drain, saving the cooking liquid, then put the pasta and kale back in the saucepan to keep warm. Add about 100ml cooking liquid to the tomatoes. Heat up, pour over the pasta and toss together with the sausage, lemon zest and half the Parmesan. Serve in bowls with the remaining Parmesan sprinkled over.

Recipe from Good Food magazine, March 2017

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A star rating of 4.4 out of 5.19 ratings

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