Sausage, Chilli and Kale Pasta

Absolutely! You can prepare several ingredients in advance. For example, you can zest and juice the lemon, chop the garlic, cut the sun-dried tomatoes, and prep the kale the day before. You can also form the sausage meatballs and refrigerate them until ready to use.

To make this dish vegetarian, you can substitute the sausage with a plant-based sausage or meat alternative. Alternatively, you could use additional vegetables or legumes like mushrooms, chickpeas, or beans to add texture and protein to the dish.

Yes, you can use any type of pasta you prefer or have on hand. This recipe will work well with spaghetti, fettuccine, rigatoni, or even penne. Just be sure to adjust the cooking time according to the package instructions.

You can use any type of sausage, but we like it best with a thick pork variety.

Feel free to swap out the kale for another leafy green, such as silverbeet or cavolo nero, or add baby spinach in the last few minutes of cooking.

If you prefer a milder dish, you can reduce or omit the chilli flakes. The recipe will still be flavourful thanks to the garlic, sun-dried tomatoes, fennel seeds, and lemon. Put some chilli flakes on the table for those who like a bit more heat.

If you don't have sun-dried tomatoes, you can use fresh cherry tomatoes or a spoonful of tomato paste. These substitutions will add a different but still delicious flavor. Just be sure to adjust the cooking time slightly, as fresh tomatoes will cook faster.