Pasta with sausage, kale and mustard
- Preparation and cooking time
- Total time
- Serves 2
- 100g kale, woody stems discarded and leaves chopped
- 175g rigatoni
- olive oil
- 4 herby sausages, skinned and torn into chunks
- 2 cloves garlic, finley sliced
- a pinch dried chilli flakes
- 1 tbsp Dijon mustard
- 100ml chicken stock
- 75ml double cream
- 30g parmesan, finely grated
- STEP 1
Put the kale in a bowl and pour over a kettle of boiled water. Leave while you make the pasta.
- STEP 2
Cook the rigatoni in boiling salted water following pack instructions.
- STEP 3
Heat 2 tsp of olive oil in a frying pan and fry the sausage meat, breaking up any large chunks with a wooden spoon.
- STEP 4
Keep frying until really golden and crisp on the edges and completely cooked through.
- STEP 5
Add the garlic and cook for 2 minutes, then add the dried chilli flakes and mustard, and mix well.
- STEP 6
Drain the kale, then stir into the sausage with the stock and simmer for 1 minute.
- STEP 7
Add the cream and stir until bubbling.
- STEP 8
Drain the pasta, keeping a small cup of the cooking water.
- STEP 9
Add the pasta and parmesan to the sausage pan, along with the reserved cooking water, and toss everything together until the pasta is well coated.
- STEP 10
Taste and season with pepper and a little salt, if it needs it. Serve in warm bowls.