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.
- 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
- Begin by boiling your pasta water with 3 tbsp salt.
- In a large castiron pan, heat 2 tbsp olive oil over medium heat.
- Using either a knife, or your hands, remove the sausage from the casings, discarding the casings, and add the sausage to the hot pan.
- Break up the sausage into small pieces using the back of a fork against the bottom of the pan.
- 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.
- Once the sausage is brown and crispy, add in your garlic, fennel seeds and chili flakes. Stir to combine.
- 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).
- Strain your pasta and set aside.
- Add in your kale to the sausage pan.
- Once the kale has began to wilt, add in your pasta, 1/2 cup reserved pasta water and remaining 2 tbsp olive oil.
- 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.
- Serve hot with olive oil and parmesan. (and a big glass of red wine)