Italian

Pasta with sausage ragu and kale (pasta con salsiccia ragu e cavolo nero) recipe

Name: Pasta with sausage ragu and kale (pasta con salsiccia ragu e cavolo nero) recipe
Yield: 4
Cuisine: /italian
Ingredients: 300g cavolo nero, tough stems discarded, leaves chopped; 100ml extra virgin olive oil; 500g good-quality pork sausages, casings removed, meat crumbled; 2 garlic cloves, crushed; 1 long red chilli, seeds removed (optional), thinly sliced; 1/4 cup (60ml) white wine; 100ml thickened cream (optional); 500g fresh pappardelle or dried pasta; Finely grated parmesan, to serve

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by delicious. team

delicious. team

Aug 08, 2018

“If you can, find Italian sausages to give this sauce a more genuine Tuscan taste. However, we frequently make it with good-quality English ones, as long as the meat is coarsely ground and they are not stuffed with rusk. Italian sausages are made with 100 per cent meat, have a good fat content and are flavoured with salt and garlic. If you do find them, you may not need any extra garlic or salt in the recipe. This recipe comes from Raffaella Cecchelli who runs the smallest osteria in Italy called La Tana dei Brillo Parlante in Massa Marittima. In the photo we have used fresh pappardelle, but this sauce is also ideal with penne, fusilli or rigatoni dried pasta.” This is an edited extract from The Long & the Short of Pasta by Katie and Giancarlo Caldesi (Hardie Grant Books, RRP $34.99).

300g cavolo nero, tough stems discarded, leaves chopped
100ml extra virgin olive oil
500g good-quality pork sausages, casings removed, meat crumbled
2 garlic cloves, crushed
1 long red chilli, seeds removed (optional), thinly sliced
1/4 cup (60ml) white wine
100ml thickened cream (optional)
500g fresh pappardelle or dried pasta
Finely grated parmesan, to serve

Method

1.

Bring a large saucepan of salted water to the boil, add cavolo nero and cook for 2 minutes or until tender. Drain well and set aside. When cool enough to handle, finely shred leaves.
2.

Meanwhile, heat oil in a large frypan over medium-high heat. Add sausage meat, garlic and chilli, and cook, breaking up sausage meat constantly with a wooden spoon, for 7 minutes or until meat is evenly browned. Increase heat to high, add wine and cook, stirring occasionally, for 5 minutes or until wine is evaporated. Stir through cavolo nero, add cream, if using, and bring the sauce to a gentle simmer. Cook, stirring occasionally, for 2 minutes or until well combined.
3.

Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain.
4.

Stir hot pasta into the sauce and serve immediately with the grated parmesan.