Casarecce with sausage and Tuscan kale

This simple pasta dish features casarecce, a pasta shape native to Sicily. A short, spiral-shaped noodle with a twisted appearance, the name originates from the Italian word 'casereccio', meaning 'homemade'. This recipe features casarecce with a simple pork sausage and Tuscan kale sauce, seasoned with parmesan cheese, garlic and chilli flakes.

Casarecce with sausage and Tuscan kale Credit: Kitti Gould

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 bunch cavolo nero (Tuscan kale)
• 500 g dried casarecce
• 2 packs pigs head sausage or any other raw pork sausage
• 100 g butter
• 4 garlic cloves, thinly sliced
• salt, pepper, dried chilli flakes
• 1 small block parmesan cheese, finely grated, plus extra to serve

Instructions

1. Bring a large saucepan of salted water to the boil. Pick the cavolo nero leaves and blanch in the simmering water. Use a slotted spoon to remove.
2. In the same pan of boiling water, cook the casarecce according to the package directions. Before draining, reserve some pasta water for the sauce.
3. Meanwhile, tear the pork sausages into chunks. Cook in a large frying pan until browned. Add the butter, garlic, some chilli flakes and pepper and cook until fragrant.
4. Add the wilted cavolo nero leaves to the pan with the cooked pasta, a good splash of pasta water and the parmesan cheese and stir to combine. Season to taste. Serve, with extra grated parmesan on the side.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.