Name: Casarecce with pork sausage, cavolo nero and chilli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 2 tbsp olive oil; 4 thick pork and fennel sausages, skins removed, broken into bite-sized pieces; 6 garlic cloves, finely chopped; 1 tbsp finely chopped rosemary; 1½ tsp fennel seeds; 1½ tsp dried chilli flakes; 125 ml (½ cup) dry white wine; 125 ml (½ cup) chicken stock; 4 cups (firmly packed) roughly torn cavolo nero (about 1 bunch); 500 gm dried casarecce; 50 gm finely grated parmesan, plus extra to serve; ¼ cup coarsely chopped flat-leaf parsley

There’s no beating a warm, comforting bowl of pasta. Classic Italian flavours – pork, fennel, cavolo nero and chilli – do the trick here. Can’t find casarecce? Penne and rigatoni work a treat.

Ingredients

2 tbsp olive oil

4 thick pork and fennel sausages, skins removed, broken into bite-sized pieces

6 garlic cloves, finely chopped

1 tbsp finely chopped rosemary

1½ tsp fennel seeds

1½ tsp dried chilli flakes

125 ml (½ cup) dry white wine

125 ml (½ cup) chicken stock

4 cups (firmly packed) roughly torn cavolo nero (about 1 bunch)

500 gm dried casarecce

50 gm finely grated parmesan, plus extra to serve

¼ cup coarsely chopped flat-leaf parsley

Method

1.Heat olive oil in a large casserole over high heat, add sausage and cook, stirring occasionally, until well browned (4-5 minutes), then remove from pan with a slotted spoon. Add garlic, rosemary and spices to pan, season to taste, and stir until fragrant (1-2 minutes). Deglaze with wine and reduce until almost evaporated (1-2 minutes), then return sausage to pan with stock and cavolo nero. Cover with a lid, and cook until cavolo nero is just wilted (2-3 minutes).

2.Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (10-11 minutes). Drain, reserving a little pasta water, then toss pasta with sausage sauce, parmesan and parsley, adding pasta water to thin the sauce. Season to taste and serve topped with extra parmesan.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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