Sausage, Courgette & Kale Pasta
Paired with fennel, chilli, and lemon, this pasta dish is both warming and fresh. A favourite of mine to make in the autumn time. Chicken sausages keep the fat content lower but you could use your favourite sausages or you could even use mince rolled into rough and ready meatballs.
Serves: 4
Ingredients
8 chicken sausages, chopped into 4–5 pieces
1 large leek, chopped into small pieces
4 courgettes, chopped into small quarters
A big bunch of cavolo nero (kale), stems removed, cut into bite-sized pieces
300g pasta shape of choice
1 tbsp fennel seeds
1 tbsp dried oregano
1 tbsp dried chilli flakes (or to taste)
Zest and juice of 1 lemon
1 chicken stock cube dissolved in 1 litre hot water
Black pepper and salt
2 garlic cloves, microplaned or finely chopped
Method
Brown the sausages in a large, hot frying pan. Once crispy, remove from the pan and set aside. Pour away excess fat/liquid and return the pan to medium-high heat.
Add the leeks and garlic and cook for about 10 minutes, until the leeks have softened.
Add the oregano, fennel seeds, and chilli flakes. Stir to combine.
Add the courgette, cavolo nero, and chicken stock. Let this reduce for a few minutes, then add the sausages back in. Stir occasionally.
After 5 minutes, put the pasta on to cook, following pack instructions for al dente.
Just before the pasta is ready, add the lemon zest, lemon juice, plenty of black pepper, and a little salt to the sausage mix. Remember sausages and stock can be salty, so taste before adding more.
Using a slotted spoon, transfer the cooked pasta into the sausage mix — a little pasta water coming with it is fine. Mix together.
Dish up and dig in!
Nutrition per serving (serves 4): ~470 kcal | ~28g protein | ~55g carbs | ~15g fat | ~7g fibre