Pappardelle is a such a beautiful pasta, the ribbons are perfect for this creamy bowl of comfort! The sauce is made from beautifully browned pork and herb sausage meat, curly kale, stock, and lovely Italian mascarpone to create a deliciously rich sauce. It’s very important that you use good quality sausages, I used Duchy Organic from Waitrose, they were worth every penny for the meaty texture and the herb flavours are exceptional. I’ve added chilli and lemon zest to the sauce for extra punch and freshness. This is a very quick recipe to make, around 20 minutes maximum so have the table laid before you start!
400g pappardelle pasta, I used Sainsbury’s Finest
4 good quality pork and herb sausages, out of their skins
150g curly kale, stalks removed
2 shallots, thinly sliced
3 garlic cloves, minced
1 tsp chilli flakes
400ml chicken stock
Zest of half a lemon
Small bunch of parsley, chopped
Parmesan, to serve
Olive oil, for cooking
Start by putting a large pan of water on the hob to boil, salt it well for the pasta.
For the sausage and kale sauce, heat a a glug of olive oil in a large pan. Throw in the sausage meat and cook until well browned, this will add fantastic flavour to the dish. Now add the onion, garlic and chilli, cook for a couple of minutes, until fragrant.
Now add the chicken stock and kale, cook until the liquid has reduced by three quarters. Now add the mascarpone, parsley and lemon zest, reduce until you have a creamy sauce.
Meanwhile, check the cooking instructions for the pasta and put on to cook. I’m going to cook mine for 8 minutes for an ‘al dente’ texture.
Once the pasta is done, drain immediately and throw in with the sauce, toss to combine.
Serve immediately with parmesan.