Pork and Kale Casarecce
Servings: 6
A full, family-friendly meal in a bowl, this simple Pork and Kale Casarecce recipe, made with pork sausages, chilli, parmesan and kale is packed with flavour. You can use whatever short pasta type you prefer, but casarecce makes a nice change, especially if you'd like to serve the dish to guests. Leftovers can be refrigerated for up to 3 days.
Ingredients
- 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 freshly 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.Scan for full recipe:
