Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 400grams arrabiata sauce
- 500grams rigatoni
- 1 fennel bulb (thinly sliced)
- 1 brown onion (thinly sliced)
- 3tablespoons extra virgin olive oil
- 1 bunch kale, leaves removed from stems (torn)
- grated pecorino and baked garlic loaf (to serve)
- 3 garlic cloves (thinly sliced)
- 500grams gourmet pork sausages (removed from cases)
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced and line 2 baking trays with baking paper.
Step 2 of 5
Place kale in a bowl with half the oil, then massage leaves. Arrange kale on trays, season well, then bake for 12 minutes or until kale is crispy.
Step 3 of 5
Meanwhile, heat remaining oil in a large saucepan over high heat. Use clean hands to break sausage into small pieces, then add to pan and cook for 5 minutes or until golden.
Step 4 of 5
Reduce heat to medium, then add garlic, fennel and onion. Cook, stirring, for 10 minutes or until onion and fennel have caremelised. Add sauce and bring to the boil, then cook for a further 2 minutes or until sauce thickens.
Step 5 of 5
Meanwhile, cook pasta in boiling salted water according to packet instructions. Drain, then toss pasta through sauce. Divide among bowls, top with kale and cheese, and serve with garlic bread.
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