- 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
| - 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
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