Sausage pappardelle with kale
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 100g curly kalewoody stalks discarded and leaves chopped
- 25g butter
- 1 onionroughly chopped
- 3 (about 200g) cumberland pork sausagesskinned
- 1 clove garlicsliced
- ¼ tsp fennel seedscrushed
- ¼ tsp dried chilli flakes
- 150g pappardelle
- 30g Grana Padanofinely grated, plus extra to serve
Nutrition: per serving
- kcal805
- fat41.6g
- saturates18.8g
- carbs73.7g
- sugars8.9g
- fibre8.4g
- protein29.8g
- salt1.7g
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.
