Sausage and Cavolo Nero Pasta

5 from 2 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 737kcal

Author: Emily Wyper

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)

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.

Video

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