Sausage Pappardelle Recipe with Kale | olivemagazine

Ingredients

• 100g curly kale woody stalks discarded and leaves chopped
• 25g butter
• 1 onion roughly chopped
• 3 (about 200g) cumberland pork sausages skinned
• 1 clove garlic sliced
• ¼ tsp fennel seeds crushed
• ¼ tsp dried chilli flakes
• 150g pappardelle
• 30g Grana Padano finely grated, plus extra to serve