Sausage and Kale Fusilli

This recipe is part of my Kick Start 2018 series.

For the sake of full disclosure: I am completely obsessed with pasta. I think it’s one of our planet’s greatest gifts, and it never fails to amaze me how such a straightforward combination of cheap ingredients can create something with so much flavour, texture and perspective. And here’s the exciting bit – contrary to popular opinion, it can also play a part in a healthy, balanced lifestyle! This is such a great dish to energise and refuel with after a busy day. I use sausages, which is an excellent cheat when cooking pasta sauces, since they already come packed with flavour and seasoning. It’s a suitably wintery bowl of comfort food that I hope makes you as happy as it makes me. IMG_6103Ingredients

  • 125g Dried Wholewheat Fussili (or your favourite pasta)
  • 1 teaspoon of Extra Virgin Olive Oil
  • 2 cloves of Garlic, roughly chopped
  • 1 Red Chilli, roughly chopped
  • 4 Pork Chipolatas
  • 2 handfuls of Kale, roughly chopped
  • 6 Cherry Tomatoes, cut in half
  • 1 small bunch of Parsley, roughly chopped
  • 1 handful of grated Parmesan, to serve
  • 1 handful of Rocket, to serve

Method

  1. Boil the pasta in salted water, according to packet instructions. Boil for a couple of minutes less than instructed to keep it slightly al dente. This is because it’ll make  you chew it for longer, which means you will taste it better and digest it better.
  2. Add the olive oil to a cold frying pan with the garlic and chilli and bring up to a medium heat, allowing the flavours to infuse the oil. Bring to a high heat. Take the chipolatas and squeeze them out of their skins, breaking up the sausage meat with a wooden spoon in the saucepan. Stir to combine with the garlic and chilli, season with pepper and fry for 5 minutes, so that the meat is nicely browned.
  3. Pour a nice amount of pasta water into the saucepan and throw in the kale. Continue to cook for 3 minutes, allowing for the kale to wilt down and all the flavours to mingle beautifully.
  4. When the pasta is cooked, use a slotted spoon to transfer it to the sauce, dragging some of the starchy pasta water with it. Stir through the tomatoes, parsley and most of the parmesan, which should form a beautifully creamy sauce that just catches the pasta. Add more water if you need to stop it going claggy. Place lovingly on a bed of rocket and finish with a touch more parmesan.

Here’s an idea…

There’s a whole world of different sausages out there – mix it up a bit! Try it with whatever you can get your hands on. I plan to try it out with a spicy spanish sausage soon.

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