Sausage & Cavolo Nero Orecchiette

• Italian Sausage(400 g)
• Orecchiette(320 g)
• Cavolo Nero(180 g)
• Onion(1)
• Garlic(3 cloves)
• Olive oil(1 tbsp)
• Tomato paste(1 tbsp)
• Chili flakes(½ tsp)optional
• Heavy cream(180 ml)
• Parmesan(60 g)
• Vegetable Broth(240 ml)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Thinly slice the {Onion}, finely chop the {Garlic}, strip the tough stems from the {Cavolo Nero} and slice the leaves into ribbons. Remove the sausage meat from the casings if needed.

   ~12 min

2. 2

   Bring a large pot of water to the boil. Salt it generously, then cook the {Orecchiette} until just shy of al dente, about 10 minutes. Reserve 240ml pasta water before draining.

   ~10 min

3. 3

   Meanwhile, heat the {Olive oil} in a large deep skillet over medium heat. Add the {Italian Sausage} in irregular bite-size pieces and cook, breaking it up with a spoon, until browned and cooked through. Stir in the {Onion}, {Garlic}, {Tomato paste}, {Chili flakes}, {Black pepper} and half the {Salt}; cook until the onion softens and the paste turns a shade deeper.

   ~8 min

4. 4

   Pour in the {Vegetable Stock}, {Heavy cream} and reserved pasta water. Add the {Cavolo Nero} and simmer until the greens wilt and the sauce thickens enough to coat a spoon, about 4 minutes.

   ~4 min

5. 5

   Add the drained {Orecchiette} and most of the {Parmesan}. Toss vigorously for 2 minutes until the pasta finishes cooking and the sauce turns glossy and clingy, with the sausage and greens folded right through. Loosen with a splash of pasta water if needed, then taste and adjust seasoning.

   ~2 min

6. 6

   Serve in warm bowls topped with the remaining {Parmesan}.

   ~0 min