Sausage & Spigarello Orecchiette
Spigarello is an Italian heirloom variety of broccoli, similar to kale. It has a ‘meatier’ texture meaning that it doesn’t just disappear into complete mush
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Ingredients
- 1 bunch spigarello or kale, finely chopped and stems removed
- 3 tablespoons of extra virgin olive oil
- 4 large Italian pork and fennel sausages, meat removed from casings
- 3 garlic cloves, crushed
- 2 teaspoons Calabrian chilli
- ⅓ cup tomato passata
- ⅓ cup dry white wine
- 250g dried orecchiette
- Zest and juice of half a lemon
- ⅓ cup grated parmigiano reggiano, plus extra
- Salt
- Pepper
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