Description
Flavorful Italian pasta dish.
Simple, satisfying weeknight dinner.
Ingredients
Units
Scale
- 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
Instructions
- Squeeze the filling from the sausages and discard the casings. Roughly smash the filling into small and medium chunks using a fork. Set aside.
- Heat a large saucepan over medium-high heat. Add the onions, garlic, and chili and sauté for about 5 minutes.
- Add the sausage meat and continue sautéing until lightly browned and almost cooked through.
- 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.
- 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.
- 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.
- 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