Sausage, Kale & Fennel Pasta

This is one of our favorite pastas, we make it at least once a week. It’s the perfect last minute dish that comes together quickly and only uses a few ingredients.

Serves 3-4

  • 500g pasta, we like to use Casarecce
  • 5 pork sausage links (around 450g), we use either fennel sausage or apple
  • 1/2 head of kale, stems discarded, leaves roughly chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp fennel seeds
  • 1 tsp chili flakes
  • 5 tbsp olive oil
  • Parmesan to serve


  1. Begin by boiling your pasta water with 3 tbsp salt.
  2. In a large castiron pan, heat 2 tbsp olive oil over medium heat.
  3. Using either a knife, or your hands, remove the sausage from the casings, discarding the casings, and add the sausage to the hot pan.
  4. Break up the sausage into small pieces using the back of a fork against the bottom of the pan.
  5. At this point your water should be boiling. Add your pasta to the boiling water and cook for 1 minute less than the recommended cooking time.
  6. Once the sausage is brown and crispy, add in your garlic, fennel seeds and chili flakes. Stir to combine.
  7. Before straining your pasta, reserve one cup of pasta water (this is the starchy water that the pasta has been cooking in, be sure to use a mug or heat proof cup).
  8. Strain your pasta and set aside.
  9. Add in your kale to the sausage pan.
  10. Once the kale has began to wilt, add in your pasta, 1/2 cup reserved pasta water and remaining 2 tbsp olive oil.
  11. Use a wooden spoon mix the pasta, being sure to scrape the bottom of the pan. The pasta water is helping release any bits of sausage that have stuck to the bottom.
  12. Serve hot with olive oil and parmesan. (and a big glass of red wine)

3 thoughts on “Sausage, Kale & Fennel Pasta

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