Sausage and Cavolo Nero Pasta
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
737 kcal
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Course
Main Course
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Cuisine
Italian
Sausage and Cavolo Nero Pasta
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Sausage and Cavolo Nero Pasta, a super easy and flavour-packed recipe that's perfect any day of the week. Made with Tuscan kale (Cavolo Nero), Italian sausage, white wine and a sprinkling of chilli flakes.
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Ingredients
- 4 large Italian sausages (14 oz/400g)
- 2 shallots finely sliced
- 3 cups Cavolo Nero roughly chopped (100g)
- ¼ cup parmigiano reggiano (15g)
- 1.5 cup chicken stock (355ml)
- ⅓ cup white wine (80ml)
- ½ teaspoon red pepper flakes (chilli flakes)
- 1 teaspoon fennel seeds
- 14 oz rigatoni pasta (400g)
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Instructions
- Bring a large pot of salted water to a boil. Prepare the ingredients as stated above (finely slice the shallot, roughly chop the cavolo nero and prepare the stock).
- Remove the sausages from their casing and brown in a large frying pan or skillet breaking them up with the side of a wooden spoon.
- Once browned, add the shallots to the sausage along with the chilli flakes and fennel seeds and saute for a few minutes until soft.
- Once soften, add the white wine and reduce by half (1-2 minutes). Add the cavolo nero and stock and cover with a lid for 7-8 minutes.
- At this point, add the pasta to the salted boiling water and cook until al dente (about 8 minutes depending on the brand).
- After 7-8 minutes, uncover the pasta sauce and add ⅓ cup of pasta water (80ml) and let it simmer. Once the pasta is ready add the pasta to the sauce with the parmesan, Stir everything together for 1-2 minutes until the pasta is coated in the sauce, serve.
Notes
- Stock - you can use chicken or vegetable stock (make sure to use low sodium).
- Wine - use an Italian white wine if possible such as Pinot Grigio, Vermentino, Grecco di Tuffo or Orvieto. If you don't want to use alcohol you can skip it but it does add a lot of flavour.
- Pasta - any short pasta shape will work well.
- Leftovers and storage - leftovers will keep well in the fridge for 1-2 days and can be reheated on the stove. Add a small splash of water to help loosen the sauce.
Nutrition Information
Show Details
Calories
737kcal
(37%)
Carbohydrates
79g
(26%)
Protein
32g
(64%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
744mg
(31%)
Potassium
720mg
(21%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
2677IU
(54%)
Vitamin C
31mg
(34%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 737 kcal
% Daily Value*
| Calories | 737kcal | 37% |
| Carbohydrates | 79g | 26% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 744mg | 31% |
| Potassium | 720mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2677IU | 54% |
| Vitamin C | 31mg | 34% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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