Casarecce Pasta with Lamb Sausage and Kale

You get home, you want dinner fast, and you want it to actually taste like something. This is that pasta. Lamb sausage squeezed from its casing straight into a hot pan, broken up with crushed tomatoes, chilli flakes, and a big handful of baby kale wilted right in at the end. Thirty-five minutes, one pan for the sauce, one pot for the pasta.

Casarecce is the right shape here. Those twisted, rolled tubes catch the chunky sauce in a way penne or fusilli just won’t. If you can’t find it, rigatoni works. But track down casarecce once and you’ll keep buying it.

How to Make Casarecce Pasta with Lamb Sausage and Kale

Break Up the Sausage Properly

Squeeze the meat straight from the casings into the pan. Use a wooden spoon to break it into rough, uneven pieces as it browns.

You want some bigger chunks alongside smaller crumbled bits. That mix gives you different textures in every bite. Don’t over-stir. Let it sit and get color.

Wilt the Kale Late

Add the baby kale in the last two minutes of simmering. It only needs to soften, not collapse into mush.

Toss the drained pasta directly into the sauce pan. Let it absorb for a minute before plating. Finish with grated parmesan and a drizzle of olive oil.

Casarecce with Lamb Sausage and Baby Kale

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• Author: John Bek
• Total Time: 35 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Flavorful Italian pasta dish.
Simple, satisfying weeknight dinner.

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp olive oil
• 1 large onion
• 1 clove garlic
• 1 tbsp chilli flakes
• 1 lbs (600 g) leek and thyme lamb sausages
• 14 ounces (400 g) crushed tomatoes
• 1 tin water
• Salt and black pepper
• Handful of baby kale leaves
• 1 lbs (500 g) dried pasta casarecce
• Parmesan cheese
• Extra virgin olive oil

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Instructions

1. Squeeze the filling from the sausages and discard the casings. Roughly smash the filling into small and medium chunks using a fork. Set aside.
2. Heat a large saucepan over medium-high heat. Add the onions, garlic, and chili and sauté for about 5 minutes.
3. Add the sausage meat and continue sautéing until lightly browned and almost cooked through.
4. Add the tin of crushed tomatoes. Fill the tin with water, swirl to catch any tomato residue, and add this to the pan. Alternatively, use half water and half white or red wine.
5. Bring to a boil, then reduce heat slightly and simmer gently for 10 minutes. Check for seasoning. Turn off the heat and toss the baby kale onto the sauce without mixing.
6. Bring a large pot of salted water to a boil (212°F/100°C). Cook the pasta for 11 minutes, or according to package instructions. Drain well and pour straight over the kale-topped sauce.
7. Finely grate as much parmesan cheese over the pasta as desired, then mix well. Serve immediately.

Notes

• For deeper flavor, brown the sausage meat more thoroughly before adding the tomatoes.
• If you don’t have casarecce, any short pasta shape will work well.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 500
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 15
• Carbohydrates: 60
• Fiber: 5
• Protein: 25
• Cholesterol: 80

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