SAUSAGE KALE PASTA
RECIPE CREATED FOR YAHOO! LIFESTYLE
This is a complete staple in my house, if i don't have this once a week with a big glass of red wine; I am in trouble! So simple, so tasty - you will just want to keep eating and I promise you it will be your new go to dish!
Prep 00:10
Cook 00:20
Makes 4
Easy
WHAT’S IN IT?
2 tbs extra virgin olive oil
500g pork mince
5 cloves garlic
1 tbs fennel seeds
1/2 tbs chili flakes (or to your liking)
Sea salt, to taste
350g casarecce pasta (or any short pasta, like fusili)
1 bunch, kale, washed, leaves removed from stem and torn into 5cm x 5cm pieces
To serve
Cobram Estate extra virgin olive oil
Chili flakes, to taste
Parmesan, grated
Sea salt, to taste
PUTTING IT ALL TOGETHER:
Step 1. Place a large pot of salted water over high heat and bring to the boil. In a large non stick fry pan heat olive oil over high heat. Add pork mince and cook for 10-15mins until pork is super crispy and golden.
Step 2. Once water is boiling rapidly add your pasta and cook as per packet instructions or until al dente. 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).
Step 3. To the pork add garlic, chili, fennel and season well with sea salt. Stir well to combine and reduce heat to low and cook until garlic is just softened and fragrant (1-2mins)
Step 4. Add kale to mince and stir through, add in strained pasta along with 2 tbs of pasta water and a good glug of olive oil. Mix well to combine.
Step 5. Serve to large bowls. Top with chili, parmesan and olive oil to your liking.
