Name: Pork and Kale Casarecce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 tbsp salt; 1 large bunch kale, leaves picked and torn; 500g Casarecce pasta (substitute with penne or fusilli); 500g Italian pork fennel sausages; 1 tbsp olive oil; 3 tbsp unsalted butter; 1 tbsp garlic, freshly minced; 1 tbsp chilli flakes (optional); 1/2 tsp black pepper; 3 cups Parmesan, freshly grated, plus extra to serve

Instructions

Bring a large pot of water to the boil. Add the salt. Add the kale, cook for 3-5 minutes until wilted. Remove with a slotted spoon. Set aside.
Add the pasta to the same pot of water. Cook as per the packet instructions less 1-2 minutes (it will continue cooking in the sauce). Reserve 1 cup of the pasta water before draining.
Squeeze the sausage meat out from its casing and divide it into bite sized pieces.
Heat the olive oil on medium heat and cook the sausage for 5-6 minutes until golden.
Add the butter, garlic, chilli flakes and pepper. Cook, stirring for 1 minute until the butter is melted.
Return the kale to the pan. Add the cooked pasta, Parmesan cheese and pasta water. Stir to combine.
Serve with extra Parmesan cheese.

Notes

LEFTOVERS AND MAKE AHEAD – Refrigerate the cooked pasta for up to 3 days. Reheat on the stovetop or in the microwave. Not suitable to freeze.

Pork and Kale Casarecce