Creamy Sausage & Cavolo Nero Pasta
Serves 4 597 calories | 25.3g protein per serving
This Creamy Sausage & Cavolo Nero Pasta is the perfect winter warmer—comfort food at its best.
Ingredients:
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4 fennel sausages, skins removed and broken into bite-sized pieces
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4 garlic cloves, minced
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1 red chilli chopped
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1 onion, chopped
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300g cavolo nero, chopped
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100ml single cream
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1 tsp Dijon mustard
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1 tbsp mixed herbs
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100ml chicken stock
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300g dry rigatoni
Method:
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Add the sausages to a pan, breaking them into bite-sized pieces. Cook for 10-15 minutes until fully cooked and slightly crispy, then remove from the pan.
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In the same pan, add onions, garlic, chilli, and mixed herbs. Season well and cook for 10 minutes until softened.
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While the vegetables are cooking, boil salted water and cook the rigatoni for 11 minutes until al dente.
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Add the cooked sausages and cavolo nero to the pan. Cook for another 5 minutes until the cavolo nero has wilted.
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Pour in the chicken stock, single cream, and Dijon mustard. Season again if needed. Add the cooked pasta to the pan along with half a cup of pasta water. Mix everything together until a glossy sauce forms.
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Garnish with chili flakes, fresh Parmesan, and a drizzle of olive oil. Tuck in!
