Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Squeeze the sausage meat out from its casings and divide it into bite-sized pieces.
- Heat the olive oil in a frying pan over 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 and reserved pasta water. Stir to combine.
- 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: pasta
- Method: pan
- Cuisine: Italian