Casarecce with Pork Sausage, Cavolo Nero and Chilli
The pasta that gets everyone to eat their greens.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 2 tbsp olive oil
- 4 thick pork and fennel sausages, skins removed, broken into bite-sized pieces
- 6 garlic cloves, finely chopped
- 1 tbsp finely chopped rosemary
- 1½ tsp fennel seeds
- 1½ tsp dried chilli flakes
- 125 ml (½ cup) dry white wine
- 125 ml (½ cup) chicken stock
- 4 cups (firmly packed) roughly torn cavolo nero (about 1 bunch)
- 500 gm dried casarecce
- 50 gm finely grated parmesan, plus extra to serve
- ¼ cup coarsely chopped flat-leaf parsley
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