Baked Orecchiette with Italian Sausage and Tuscan Kale

Prep: 15 Minutes

Cook: 40-45 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

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Add kale to your pasta dishes as a substitute for spinach.

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Baked Orecchiette with Italian Sausage and Tuscan Kale

Ingredients:

500g orecchiette pasta

4 Italian pork sausages

1 bunch Tuscan kale (cavolo nero), stems removed and leaves shredded

1/2 cup olive oil

1 tbsp water

2 garlic cloves, finely chopped

1 long red chilli, seeds removed and finely chopped

400g can Italian chopped tomatoes

225g of Perfect Italiano Perfect Bakes

Method:

Preheat the oven to 200
Cook the orecchiette in a large saucepan of boiling water until just tender, following the packet directions. Drain pasta and set aside
Meanwhile, place half the olive oil in a frying pan over a medium heat
Add the pork sausages and cook for 10-12 minutes, turning regularly, until the sausages are just cooked and turn golden brown. Set aside
Place the remaining olive oil in a large frying pan over a medium-low heat. Add the garlic and chilli and stir for 1-2 minutes
Add the kale and water, toss to combine and cook for a further 2-3 minutes or until the kale begins to wilt. Add the tomatoes and bring to a simmer
Continue to cook for 4-5 minutes or until the kale is just cooked
Slice the sausages and add them to the sauce with the drained pasta. Gently toss to combine
Transfer into a large baking dish and sprinkle over the Perfect Italiano Perfect Bakes cheese
Bake for 20 minutes or until the cheese is melted golden brown
Remove from the oven and allow to rest for a few minutes before serving