- Prep
- —
- Cook
- —
- Total
- 3 min
- Calories
- 750
- Protein
- 50g
- Carbs
- 77g
- Fat
- 29g
Get ready
Ingredients
Ingredients
- 150 g Small Pasta
- 300 g Fennel Sausage
- 150 g Cannellini Beans
- 250 g Chicken Bone Broth
- 1 tbsp Olive Oil
- 50 g Parmesan grated
- 3 Garlic Cloves grated
- 150 g Cavolo Nero or Kale
- 2 Red Chillies
- 1 Lemon
- Salt
- Black Pepper
Cook
Method
- Place a large saucepan of salted water onto boil. Remove the stalk from the Cavolo Nero and roughly slice the greens. Blanc in the boiling water for 3 minutes, until tender, remove and rinse under cold water. Squeeze out any excess water and set aside.
- Remove the sausage casings and crumble the meat. Slice the garlic and chillies.
- Add the sausage to a large frying pan over medium heat and cook until well browned and crispy, breaking it up as it cooks. Add the garlic and chillies and cook for a few minutes until soft and fragrant. Stir in the cavolo, beans and bone broth, making sure to scrape up the fond.
- Cook the pasta. Once the pasta is aldente, add the to pan with the sauce, with a small ladle of pasta and toss until emulsified. Remove from the heat and toss through the parmesan and lemon juice until you have a thick, glossy sauce. If it’s dry, add a little more water. If it’s too wet, return a low heat and keep tossing.
- Season with salt, black pepper and lemon juice to taste. Divide between 2 bowls and finish with extra parm.