Pork and Fennel Sausage Pasta with Zucchini and Kale

Recipes

Pork and Fennel Sausage Pasta with Zucchini and Kale

Pasta, sausage, vegetables all topped with a flavorful garlic and herb bread crumb. This is a crowd pleaser and pairs perfectly with a cheeky glass of crisp white wine. A lovely dish for a Friday evening or weekend while enjoying the last of the summer sun.

Prep Time:

10 mins

Cook Time:

25 mins

Servings:

4-5 servings

Ingredients

1 packet of the Pork and Fennel Sausages

250g pappardelle pasta 

1 diced onion

1 stick diced celery 

4 cloves minced garlic

1 sliced zucchini 

2 cups chopped kale (stems removed)

½ cup dry white wine (we used Sauvignon Blanc)

1 cup chicken stock

1 tbsp butter

1 tbsp olive oil

1 tbsp fresh chopped dill

Juice and zest ½ lemon 

¼ cup grated parmesan cheese

Pepper

 

For the breadcrumb:

 

½ cup bread crumbs

1 clove minced garlic

2  tbsp chopped fresh herbs (we used dill and parsley) 

2 tbsp butter 

Cooking Instructions

First remove sausage meat from casings. Bring a pot of salted water to the boil and cook pasta according to packet instructions. Then heat oil in a pan on medium heat and add onion and celery and cook for about 5 minutes or until softened. Add garlic and cook for 1 minute. Next add your sausage meat and using your spatula break up all the meat as it’s cooking so it becomes more of a mince consistency. Cook until browned. Add in your white wine to deglaze the pan and cook this off for a few minutes. Then add in your chicken stock and zucchini. Cook for about 4-5 minutes until liquid has reduced and zucchini is softened. Stir through your kale, dill, lemon zest, lemon juice and pepper (you probably won’t need to add salt as it’s likely the chicken stock will be salty enough). After about 1 minute your kale should be softened so now you can turn off the heat. Add your drained pasta and stir through with butter and parmesan. For the bread crumbs heat your 2 Tblspns of butter in a separate pan and heat for 1-2 minutes until foamy and starting to turn brown (not burnt) add in your garlic for about 30 seconds or until fragrant then add your bread crumbs and toast until golden then stir through the fresh herbs. Plate your pasta in bowls and top with garlic herb bread crumbs and some extra Parmesan cheese. Serves 4-5.