Orecchiette with Sausage and Cavolo Nero

This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.

Recipe by GH Nutrition

Ingredients

1/4 cup Extra Virgin olive oil

1 brown onion, diced

3 garlic cloves, finely chopped

6 sage leaves, plus extra to serve 

Pinch of dried chilli flakes, plus extra to serve 

300g pork and fennel sausages, casings removed

400g canned crushed tomatoes

150g cavolo nero (1 bunch), stems removed, washed and roughly chopped

3 cups dried orecchiette 

Grated parmesan, to serve

Sea salt and freshly ground black pepper, to serve

 

Equipment

Large Saucepan

Large Frypan

Small Frypan

Recipe

Heat olive oil in a large frying pan over medium heat. Add the onion and cook, until soft. Add garlic, sage and dried chilli and cook for 1-2 minutes, until fragrant. Increase heat to high and add the sausages. Break up the meat with the back of a wooden spoon and cook for 3-4 minutes, until cooked through. If dry, add a splash of water. Add the tomatoes, plus ½ cup water, and simmer for 5 minutes. Stir through the cavolo nero and cook, over low heat, for a further 15 minutes. Season to taste.  

In a small frypan, fry the sage leaves reserved for garnish in olive oil. Set aside. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain the pasta, reserving 1 cup of cooking water.  

Once the pasta is cooked, increase the heat of the frypan to medium and when bubbling, add the pasta and some of the reserved cooking water. Cook for 1-2 minutes. If the sauce is dry, add more of the water. Serve with a generous amount of parmesan, fried sage leaves and extra chilli flakes. 

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