Sausage pappardelle with kale
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 100g curly kale, woody stalks discarded and leaves chopped
- 25g butter
- 1 onion, roughly chopped
- 3 (about 200g) cumberland pork sausages, skinned
- 1 clove garlic, sliced
- ¼ tsp fennel seeds, crushed
- ¼ tsp dried chilli flakes
- 150g pappardelle
- 30g Grana Padano, finely grated, plus extra to serve
Method
- STEP 1
Put the kale in a bowl and pour over a kettleful of boiling water. Leave to wilt while you make the rest of the sauce.
- STEP 2
Heat the butter in a large frying pan and cook the onion for 8-10 minutes or until softened and starting to turn golden. Pinch the sausages into nuggets and add to the frying pan, breaking up into smaller chunks with a wooden spoon and cooking until the pork is crisp and golden. Stir in the garlic, fennel and chilli, and cook for 2 minutes, then stir in the drained kale.
- STEP 3
Cook the pappardelle in boiling, salted water following pack instructions. Drain, keeping a cupful of the cooking water. Tip the drained pasta into the pan with the pork and kale. Toss, adding a good splash of cooking water, and the grana padano, and toss again until emulsified. Serve with extra cheese, if you like.
