Pork Sausage Pasta

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 100g kale
• 4pcs pork and fennel sausages
• 1pcs chicken-style stock cubes
• 200g penne pasta
• 5g Italian seasoning
• 400g diced tomatoes
• 50g parmesan
• 200ml boiling water
• 10ml olive oil
• 3ml sugar
• 8ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Finely chop the onion. Crush or finely chop the garlic. Tear the kale leaves into small pieces, discarding the stems. Thinly slice the sausages on an angle. Crumble 1 stock cube* into a heatproof jug, add 200ml boiling water and stir to dissolve.
2. Step 2 — Cook sausage
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the sausage, turning regularly, for 6-8 mins until golden and cooked through. Remove from the pan with tongs, leaving the flavoured oil in the pan.
3. Step 3 — Start sauce
   Add the onion and garlic to the same pan and reduce the heat to medium. Cook, stirring, for 3-4 mins until the onion is softened.
4. Step 4 — Cook pasta
   Meanwhile, cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.
5. Step 5 — Simmer sauce
   Add the sausage, Italian seasoning, stock, tomatoes and ½ tsp sugar to the onion mixture. Stir to combine and bring to a simmer. Add the kale and cook, stirring occasionally, for 5-6 mins until the sauce is thickened and the kale is tender.
6. Step 6 — Get ready to serve
   While the sauce is cooking, finely grate the parmesan. Add the pasta, half the parmesan and 1½ tsp balsamic vinegar to the sauce and stir until combined. Divide the pasta among bowls. Scatter over the remaining parmesan to serve.

Allergens

Sulphites, Gluten, Wheat, Milk