serves
4-6
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 bunch cavolo nero (Tuscan kale)
- 500 g dried casarecce
- 2 packs pigs head sausage or any other raw pork sausage
- 100 g butter
- 4 garlic cloves, thinly sliced
- salt, pepper, dried chilli flakes
- 1 small block parmesan cheese, finely grated, plus extra to serve
Instructions
- Bring a large saucepan of salted water to the boil. Pick the cavolo nero leaves and blanch in the simmering water. Use a slotted spoon to remove.
- In the same pan of boiling water, cook the casarecce according to the package directions. Before draining, reserve some pasta water for the sauce.
- Meanwhile, tear the pork sausages into chunks. Cook in a large frying pan until browned. Add the butter, garlic, some chilli flakes and pepper and cook until fragrant.
- Add the wilted cavolo nero leaves to the pan with the cooked pasta, a good splash of pasta water and the parmesan cheese and stir to combine. Season to taste. Serve, with extra grated parmesan on the side.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.