Sausage and Cavolo Nero Pasta

Ingredients

• 4 large Italian sausages ((14 oz/400g))
• 2 shallots (finely sliced)
• 3 cups Cavolo Nero (roughly chopped (100g))
• ¼ cup Parmigiano Reggiano ((15g))
• 1.5 cup chicken stock ((355ml))
• ⅓ cup white wine ((80ml))
• ½ teaspoon red pepper flakes ((chilli flakes))
• 1 teaspoon fennel seeds
• 14 oz Rigatoni pasta ((400g))

Steps

1. 1

   Bring a large pot of salted water to a boil. Prepare the ingredients as stated above (finely slice the shallot, roughly chop the cavolo nero and prepare the stock).

2. 2

   Remove the sausages from their casing and brown in a large frying pan or skillet breaking them up with the side of a wooden spoon.

3. 3

   Once browned, add the shallots to the sausage along with the chilli flakes and fennel seeds and saute for a few minutes until soft.

4. 4

   Once soften, add the white wine and reduce by half (1-2 minutes). Add the cavolo nero and stock and cover with a lid for 7-8 minutes.

5. 5

   At this point, add the pasta to the salted boiling water and cook until al dente (about 8 minutes depending on the brand).

6. 6

   After 7-8 minutes, uncover the pasta sauce and add ⅓ cup of pasta water (80ml) and let it simmer. Once the pasta is ready add the pasta to the sauce with the parmesan, Stir everything together for 1-2 minutes until the pasta is coated in the sauce, serve.