This one is for the carnivores: sausage, kale & chilli pasta.
It’s pretty much as easy as the burrito bowl with the added sausage meat. This is another recipe from Good Food magazine, and again they’re trying to make us boil kale. That’s not happening. Aside from that slight change, this recipe is excellent and super easy and can be found right here.
Start by boiling the water for your pasta. The recipe recommends orecchiette, but I used fusilli and it was just fine. Take 4 regular sized pork sausages. I used mild Italian and they were great. Remove the skins and chop the sausages into bitesized pieces. Then, in a fairly big frying pan, heat 1tbsp of olive oil with 2tsp of fennel seeds. Add your sausage meat and cook until browned. It’ll take about 6 or 7 minutes. Remove the sausage meat and set aside.
Then, returning the pan to the heat, ass 2tbsp of olive oil. Add 3 cloves of garlic (thinly sliced) and one large chilli, also sliced. I used jalapeño, as usual, though the recipe calls for a red chilli. Cooking at a medium heat, add the juice of one lemon and a few good handfuls of cherry tomatoes. I halved the tomatoes to make them a little bit more manageable. Cook them all for a couple of minutes and then remove from the heat.
In the meantime, cook your kale at 425F for about 7 or 8 minutes. Don’t boil it. It’ll only ruin it. When your pasta is done, add it to the chilli/olive oil combo and add the sausage and kale. Grate some parmesan over it all and done.
Really good. Really easy. Try it. It’s like the burrito bowl – 0.0000001% of hassle for this one.