We love this recipe because it’s hearty and delicious while also using a whole bunch of kale - making it the perfect weeknight pasta, no need to make a salad!
Ingredients 11
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Method 7
Zest and juice the . Finely chop or mince the . Cut the into strips. Prepare the by stripping the leaves from the stems, tearing the leaves into pieces, and slicing the stems very finely. To prepare the , squeeze the meat from the casings onto a plate and form small, roughly shaped meatballs.
Bring a large pot of heavily salted water to a boil. Add the and follow the packet instructions to cook until al dente. Reserve a cup of pasta water, then drain and set aside.
While the pasta is cooking, heat in a large frypan over medium-high heat. Cook the pieces for 4-5 minutes, shaking the pan often, until browned all over. Transfer the sausage from the pan to a plate lined with paper towel.
In the same pan, fry the sliced with a pinch of salt for 2-3 minutes or until bright green. Add the kale leaves a handful at a time, cooking for 3-4 minutes between each handful, until softened.
Add , , , and to the pan. Cook, stirring often for a few minutes. Return the to the pan and gently combine.
Add the cooked to the fry pan with the reserved pasta water, and and zest, and gently simmer for a few minutes until glossy. Turn off the heat and stir through the . Taste and add more salt, lemon juice or if needed.
Plate up and serve with extra on top.
Clove Kitchen's tips
Use thick sausages with a high-fat content, not lean sausages. This will add extra flavour, as you are cooking the rest of the dish in the same fry pan that the sausage meatballs are browned in.
Don't forget to reserve some pasta water as this creates a glossy sauce to coat the pasta when combined with the oil and parmesan.
Helpful tips
Notes
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