Ingredients
- curly kale 100g, woody stalks discarded and leaves chopped
- butter 25g
- onion 1, roughly chopped
- cumberland pork sausages 3 (about 200g), skinned
- garlic 1 clove, sliced
- fennel seeds ¼ tsp, crushed
- dried chilli flakes ¼ tsp
- pappardelle 150g
- Grana Padano 30g, finely grated, plus extra to serve
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 805
- Fat 41.6g
- Saturates 18.8g
- Carbs 73.7g
- Sugars 8.9g
- Fibre 8.4g
- Protein 29.8g
- Salt 1.7g
