There’s no beating a warm, comforting bowl of pasta. Classic Italian flavours – pork, fennel, cavolo nero and chilli – do the trick here. Can’t find casarecce? Penne and rigatoni work a treat.
Ingredients
Method
1.Heat olive oil in a large casserole over high heat, add sausage and cook, stirring occasionally, until well browned (4-5 minutes), then remove from pan with a slotted spoon. Add garlic, rosemary and spices to pan, season to taste, and stir until fragrant (1-2 minutes). Deglaze with wine and reduce until almost evaporated (1-2 minutes), then return sausage to pan with stock and cavolo nero. Cover with a lid, and cook until cavolo nero is just wilted (2-3 minutes).
2.Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (10-11 minutes). Drain, reserving a little pasta water, then toss pasta with sausage sauce, parmesan and parsley, adding pasta water to thin the sauce. Season to taste and serve topped with extra parmesan.
