I call this Peasant Pasta. I’m sure it has a real name but essentially it’s a very low cost flavour packed meal. It was my first time using a stock cube instead of stock and I think I prefer how quick it made the dish.
230 g orecchiette pasta
2 Italian pork and fennel sausages
2 garlic cloves, minced
1 red chilli, sliced thin
1 cup of frozen peas
2 tsp tomato paste
1 cup white wine
1 chicken stock cube
2 big handfulls of kale
De-skin the sausages and add to pan on medium to brown. Break up with a wooden spoon.
Add pasta to pot of salted boiling water.
Once browned add in garlic and chilli and cook for 1 minute before adding the tomato paste, a splash of pasta water, the white wine and the stock.
Bring up to a high simmer and add the kale and pasta before turning the heat back down.
Toss the pasta into the sauce for a few minutes adding pasta water as required.