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.
- 2 tbsp olive oil
- 4 thick pork and fennel sausages, skins removed, broken into bite-sized pieces
- 6 garlic cloves, finely chopped
- 1 tbsp finely chopped rosemary
- 1½ tsp fennel seeds
- 1½ tsp dried chilli flakes
- 125 ml (½ cup) dry white wine
- 125 ml (½ cup) chicken stock
- 4 cups (firmly packed) roughly torn cavolo nero (about 1 bunch)
- 500 gm dried casarecce
- 50 gm finely grated parmesan, plus extra to serve
- ¼ cup coarsely chopped flat-leaf parsley
- 1Heat 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).
- 2Meanwhile, 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.
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