Description
Casarecce with Lamb Sausage and Baby Kale is a great, no-fuss dinner that is packed with flavor. Simple, flexible and delicious.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 large onion (peeled & diced)
- 1 clove garlic (finely grated)
- 1 tbsp chilli flakes
- 600 g 1lb 5 ounces leek & thyme lamb sausages
- 1 x 400 g (14 ounces tin crushed tomatoes)
- 1 tin water
- Salt & black pepper (to taste)
- Handful of baby kale leaves
- 500 g 1lb 2 ounces dried pasta casarecce
- Parmesan cheese (to taste)
- Extra virgin olive oil (to finish)
Instructions
- Squeeze the filling from the sausages and discard the casings. Take a fork and roughly smash the filling into small and medium chunks. Set aside.
- Heat a large saucepan over medium-high heat add the onions, garlic and chilli and sauté for about 5 minutes.
- Add the sausage meat and continue sautéing until the meat is lightly browned and almost cooked through.
- Add the tin of crushed tomatoes, fill the tin with water and give it a swirl to catch any tomato residue, then add this to the pan as well. Alternatively use half water and half white or red wine for a more adult version.
- Bring to the boil and then reduce the heat slightly to gently boil for 10 minutes. Check for seasoning. Turn off the heat and toss the baby kale onto the sauce without mixing it in.
- Bring a large pot of salted water to the boil and cook the pasta for 11 minutes or according to packet instructions. Drain well and pour straight over the kale-topped sauce. Finely grate as much parmesan over the pasta as you want, then mix it all together really well. Serve immediately with a salad, some bread and your favourite glass of vino.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Primi
- Method: Boiling
- Cuisine: Italian