Patrick Drake's Superfood Kale And Tuscan Sausages with Penne

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This healthy and hearty pasta dish is the perfect alternative to boring evening meals...

Patrick Drake's Superfood Kale And Tuscan Sausages with Penne


Kale is having a bit of a 'moment' right now, so Head Chef of, Patrick Drake, has created his Superfood Kale And Tuscan Sausages with Penne recipe to utilise the hottest vegetable of the season and give us a much needed break from all the Easter chocolates we've been indulging in!

Superfood Kale And Tuscan Sausages with Penne

Patrick says, "Superfood is a fairly overused phrase, but if Popeye was having a day off spinach, this would probably be his vegetable of choice. It's packed with beta-carotene, folate and Vitamin C and whilst I use it a lot in hearty soups, the purists just juice it. Pretty hardcore!"


300g Kale
Half an Onion
1 Clove of Garlic
60g Pancetta
200g Tuscan Sausages
4 Tablespoons of Creme Fraiche
Half a Teaspoon of Chilli Flakes
250g Penne Pasta
20g Parmesan


Boil a large pot of water with half a teaspoon of salt. Shred the kale finely. Cut the onion in half, lengthways through the root then slice it into thin half-moons. Lastly, peel and finely dice your garlic.

Drop the kale into the boiling water and cook for around 3 minutes until soft. Don't throw away the water: it is for the pasta.

Cook off the onion and garlic in a tablespoon of olive oil on medium heat for 5 minutes, or until nice and soft. Don't brown them off.

Remove the sausage skins and discard them. Turn the heat to medium/low and add the sausage meat and pancetta to the onion and garlic. Season with a quarter of a teaspoon of salt and a few grinds of pepper. Continue to gently cook for 15 minutes.

Drain off any excess fat from the meat and add 4 tablespoons of creme fraiche.

Cook your pasta in the boiling water for around 10 minutes or until 'al dente' (i.e. the pasta is cooked through, but there is just a hint of firmness left in the middle). Keep half a cup full of your pasta water before you drain the pasta and keep both to the side.

Drain any excess water from the kale and add into the meat mixture. Stir in the half teaspoon of chilli flakes. Test for seasoning and add a little salt and pepper if needed.

If you need to loosen the pasta up a bit then add a splash of your pasta water in. Serve with a good sprinkling of grated parmesan.



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