SPICY SAUSAGE AND KALE PASTA RECIPES

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SPAGHETTI WITH KALE AND SPICY SAUSAGE RECIPE - KATE ...



Spaghetti with Kale and Spicy Sausage Recipe - Kate ... image

Finely chopping the kale helps it cook quickly while retaining its pleasant chewiness. Slideshow: More Spaghetti Recipes 

Provided by Kate Winslow

Categories     Spaghetti

Total Time 40 minutes

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
12 ounces hot Italian sausage, cut into rounds
1 large head of kale (about 1 1/2 pounds), ribs discarded and leaves finely chopped
2 large garlic cloves, minced
Salt 
freshly ground black pepper
8 ounces spaghetti
Parmesan cheese, for serving

Steps:

  • Heat the olive oil in a large skillet over moderately high heat. Add the sausage and cook, stirring occasionally, until well browned, about 10 minutes. Add the kale and the garlic and cook, stirring occasionally, until it’s bright green and wilted, about 5 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Set aside 1 cup of the pasta cooking water, and then drain the pasta well. Add the spaghetti to the skillet and cook, adding the pasta cooking water as needed to loosen the sauce, and tossing to combine well. Taste and adjust the seasonings.
  • Serve immediately, with finely grated Parmesan cheese on the side.

SAUSAGE PAPPARDELLE RECIPE WITH KALE - OLIVEMAGAZINE



Sausage Pappardelle Recipe with Kale - olivemagazine image

Check out this super quick and easy pappardelle with spicy sausage and curly kale. The ribbons of pappardelle and hint of chilli make this dish a wonderful warming midweek meal for two

Provided by OLIVEMAGAZINE.COM

Categories     Meat and poultry

Total Time 20 minutes

Number Of Ingredients 9

curly kale 100g, woody stalks discarded and leaves chopped
butter 25g
onion 1, roughly chopped
cumberland pork sausages 3 (about 200g), skinned
garlic 1 clove, sliced
fennel seeds ¼ tsp, crushed
dried chilli flakes ¼ tsp
pappardelle 150g
Grana Padano 30g, finely grated, plus extra to serve

Steps:

  • Put the kale in a bowl and pour over a kettleful of boiling water. Leave to wilt while you make the rest of the sauce.
  • Heat the butter in a large frying pan and cook the onion for 8-10 minutes or until softened and starting to turn golden. Pinch the sausages into nuggets and add to the frying pan, breaking up into smaller chunks with a wooden spoon and cooking until the pork is crisp and golden. Stir in the garlic, fennel and chilli, and cook for 2 minutes, then stir in the drained kale.
  • Cook the pappardelle in boiling, salted water following pack instructions. Drain, keeping a cupful of the cooking water. Tip the drained pasta into the pan with the pork and kale. Toss, adding a good splash of cooking water, and the grana padano, and toss again until emulsified. Serve with extra cheese, if you like.

Nutrition Facts : Calories 805 calories, FatContent 41 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 73 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 8 grams fibre, ProteinContent 29 grams protein, SodiumContent 1000 milligrams of sodium

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