Pappardelle with Sausage and Kale
Pappardelle with Sausage and Kale



  • 100g curly kale, leaves shredded
  • 25g butter
  • 1 chopped onion
  • 200g peppery sausages, skins removed
  • ¼ tsp each crushed fennel seeds and chilli flakes
  • 1 sliced garlic clove
  • 150g pappardelle pasta
  • 30g grated parmesan cheese, to serve
  • Wilt the kale in a bowl of boiling water, then drain and set aside. Meanwhile, heat the butter in a frying pan and cook the onion for 10 mins or until golden. Add the sausage meat to the pan and cook until crisp, golden and broken up into small chunks. Stir in the garlic, fennel and chilli, and cook for 2 mins. Stir in the wilted kale and season.
  • Cook the pasta in boiling salted water until al dente, then drain and reserve a cupful of cooking water. Tip the pappardelle into the pan with the sausage meat and toss well, adding a splash of cooking water to loosen. Stir in the parmesan, toss again to emulsify, then serve with some more grated cheese on top.
20 mins
2 serving

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