Meat mains
Sausage, kale and sun-dried tomato pasta
This is a super-easy, rustic pasta dish that only calls for a handful of ingredients. If you can use spelt penne rather than white – it's extra flavour sits well with the punch of sun-dried tomatoes and robust kale. If you have spinach or chard in to hand, just use that in place of kale and reduce the cooking time accordingly.
Ingredients
- 400g penne pasta
- 2 tbsp olive oil
- 450g pork sausages, sliced open, sausage meat removed and roughly crumbled, casings discarded
- 250g kale, tough stalks removed and discarded, leaves roughly chopped
- 12 sun-dried tomatoes, roughly chopped
- 4 tbsp Parmesan, freshly grated
- olive oil, for drizzling
- salt and pepper
Method
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Step 1
In a large pan of salted boiling water, cook the penne according to the packet instructions. Drain and reserve the cooking water.
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Step 2
While the pasta is cooking, heat the oil in a large frying pan. Add the sausage meat and cook on a low to medium heat for about 6 or 7 minutes, until just cooked through.
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Step 3
Add the kale and sun-dried tomatoes. Cook for a minute, stirring constantly, then add a couple of ladles of the pasta cooking water.
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Step 4
Simmer for another couple of minutes or so, until the kale has wilted and the liquid reduced.
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Step 5
Add the Parmesan and season. Stir to combine and serve with a drizzle of olive oil or some of the sun-dried tomato oil.
