Notes
Ingredients
3 pork sausages, skins removed, broken into pieces
1 tsp. fennel seeds
2 cloves garlic, thinly sliced
1/2 red chilli, finely sliced
1/2 lemon, zested and juiced
75g cherry tomatoes
200g short pasta (orecchiette, farfalle, conchiglie)
75g kale, chopped
Parmesan, to serve
Method
Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.
Meanwhile, drizzle a little oil in a large frying pan and brown the sausagemeat with teh fennel seeds for 6-7 minutes until golden. Remove from the pan and set aside.
Add the garlic and chilli to the pan and cook for 2 minutes then add the lemon juice and tomatoes and cook for 2 minutes.
Add the kale to the pasta for the final 2 minutes of cooking, then drain, reserving some of the cooking liquid.
Add about 50ml of the cooking liquid to the tomatoes in the pan, heat through and pour over the pasta. Toss together with the sausage and fennel seeds, the lemon zest and a good grating of Parmesan if using.
Serve, sprinkled with a little more Parmesan if you fancy.