Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Squeeze the sausages out of their skins into a bowl and sprinkle over the chilli flakes, fennel seeds and lemon zest. Mix everything together and put to one side.
Put a large frying pan over a medium heat, then add the oil and sausage mixture. Fry, breaking it down with a wooden spoon into little pieces, for 5-10 minutes or until crisp and golden. Scoop out onto a plate with a slotted spoon, leaving behind any fat for later, and leave to one side.
Cook the orecchiette in a large pan of boiling, salted water following pack instructions.
While the orecchiette is cooking, put the frying pan back on the hob and add the garlic. Add the cavolo nero and stir-fry for 1-2 minutes. Scatter over the lentils and sun-dried tomatoes, and toss together. Pour in the hot stock.
Drain the orecchiette, reserving a cupful of cooking water, and add to the pan with the sausage mixture.
Toss together, with a little of the reserved pasta water, if needed, and season to taste. Spoon into serving bowls, grate over a little more lemon zest and sprinkle with extra chilli flakes.