Sausage and kale pasta recipe
Chilli oil gives this flavoursome and filling pasta dish a spicy kick.
See method- Serves 4
- 25 mins to cook
- 662 calories / serving
- Dairy-free
Ingredients
- 400g pork sausages
- 300g (10oz) conchiglie or orecchiette
- 3 tbsp chilli oil
- 1 red onion, sliced
- 2 tbsp fresh thyme leaves
- 100g (3 1/2oz) curly kale, sliced
- 1 lemon, zested and juiced, plus extra wedges to serve
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2770kJ 662.0kcal
- Fat
- 35g
- Saturates
- 11g
- Sugars
- 6g
- Salt
- 2.2g
of the Reference intake
Carbohydrate 69.2gProtein 21.6gFibre 2.1g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Preheat the grill to medium-high. Grill the sausages for 15 minutes, turning until browned and cooked through.
- Cook the pasta in a pan of boiling salted water, following packet instructions. Drain.
- Meanwhile, heat 1 tbsp chilli oil in a large nonstick frying pan and cook the onion and thyme for 5 minutes, until softened. Stir through the kale and lemon zest, and then cook for a further 3-4 minutes, or until the kale has wilted.
- Slice the cooked sausages on the diagonal and toss through the pasta with the kale mixture and lemon juice. Divide between bowls and drizzle with the remaining chilli oil. Serve with lemon wedges for squeezing over.
- See more Pork recipes
