Pork and Kale Casarecce

Kale sautéed with butter and garlic, flavour-packed pork and fennel sausages, chilli, pasta and parmesan are a match made in heaven. The ingredients are so simple yet the flavour combination ensures this Pork and Kale Casarecce hits new levels of satisfaction. This recipe is quick and easy enough for a cosy weeknight dinner, but it’s also impressive enough to serve to guests – they’ll never guess how little effort was needed to make this dish!

Can you make Pork and Kale Casarecce ahead of time?

You can refrigerate the cooked pasta for up to 3 days in an airtight container. Reheat on the stovetop or in the microwave. Not suitable to freeze.

Is Pork and Kale Casarecce suitable for leftovers?

Pork and Kale Casarecce leftovers can be refrigerated for up to 3 days in an airtight container, and reheated on the stovetop or in the microwave.

Pork and Kale Casarecce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Total Time: 30 mins
• Yield: 6 1x

Ingredients

Scale 1x2x3x

• 1 tbsp sea salt flakes
• 1 large bunch kale, leaves picked and torn
• 500 g (1 lb 2 oz) casarecce pasta (substitute with penne or fusilli)
• 500 g (1 lb 2 oz) Italian pork and fennel sausages
• 1 tbsp olive oil
• 60 g (2 oz) unsalted butter
• 1 tbsp freshly minced garlic
• 1 tbsp chilli (red pepper) flakes (optional)
• ½ tsp cracked black pepper
• 1 cup (100 g) freshly grated parmesan, plus extra to serve

Cook Mode Toggle on to prevent your screen from locking.

Instructions

1. Bring a large pot of water to the boil. Add the salt. Add the kale and cook for 3–5 minutes until wilted. Remove with a slotted spoon. Set aside.
2. Add the pasta to the same pot of water. Cook as per the packet instructions minus 1–2 minutes (it will continue cooking in the sauce). Reserve 1 cup (250 ml) of the pasta water before draining.
3. Squeeze the sausage meat out from its casings and divide it into bite-sized pieces.
4. Heat the olive oil in a frying pan over medium heat and cook the sausage for 5–6 minutes until golden.
5. Add the butter, garlic, chilli flakes and pepper. Cook, stirring, for 1 minute until the butter is melted.
6. Return the kale to the pan. Add the cooked pasta, parmesan and reserved pasta water. Stir to combine.
7. Serve with extra parmesan.

Notes

MAKE AHEAD

Refrigerate the cooked pasta for up to 3 days in an airtight container. Reheat on the stovetop or in the microwave. Not suitable to freeze.

LEFTOVERS

Refrigerate the cooked pasta for up to 3 days in an airtight container. Reheat on the stovetop or in the microwave.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: pasta
• Method: pan
• Cuisine: Italian