INGREDIENTS
2 tbsp (40ml) extra virgin olive oil
450g thick pork and fennel sausages,casings removed
1 red onion, chopped
8 garlic cloves, finely chopped
1 tbsp finely chopped rosemary
1½ tsp dried chilli flakes (optional)
½ cup (125ml) dry white wine
½ cup (125ml) chicken stock
1 bunch cavolo nero, removed from stem, roughly chopped
400g dried casarecce
50g finely grated Parmesan, plus extra to serve
¼ cup coarsely chopped flat-leaf parsley
Radicchio salad
4 thick slices (approx. 170g) crustless country-style bread, cut in bite-size pieces
1 tbsp finely grated lemon zest
½ cup (125ml) extra virgin olive oil
1 small eshallot, finely chopped
1 ½ tbsp (30ml) fresh lemon juice
1 ½ tbsp (30ml) red wine vinegar
1 tbsp chopped fresh oregano
1 small head radicchio, torn into bite size pieces
1 small fennel bulb, thinly sliced
½ cup green olives, pitted, halved
METHOD
1. For the salad: Pre-heat oven to 200°C. Toss bread with lemon zest and ¼ cup oil on baking tray.
Bake, tossing occasionally, until crisp on the outside but still chewyinside, approx. 8-10 mins. Cool. Place radicchio, fennel, olives and bread in a large serving bowl.
Whisk shallot, lemon juice, vinegar, and oregano in a bowl; season with salt and pepper. Whisk in remaining ¼ cup oil, but only toss to combine when ready to serve.
2. Meanwhile, heat half the oil in a large frying pan over high heat, add onion,garlic and rosemary, and stir until fragrant (1-2 mins). Remove and reserve.
Add remaining oil to the pan and crumble in the sausage and cook, stirring occasionally, until browned (approx. 4 mins).
Deglaze the pan with wine and reduce until almost evaporated (1-2 mins), then return onionmixture to pan with stock and cavolo nero. Cover with a lid and cook until cavolo nerois just wilted (approx. 3 mins).
3. Meanwhile, bring a large pot of salted water to the boil, add pasta, stir till it returns to the boil and cook until al dente according to packet directions or approx. 10 mins.
Drain, reserving a little pasta water, then toss pasta with sausage mixture, Parmesan and parsley. Add pasta water to thin the sauce if desired.
Season to taste and serve in warm bowls topped with extra Parmesan accompanied by radicchio salad.
WINE MATCH
We've chosen the delicious De Iuliis Sangiovese with this rustic pasta.