Vicky’s Fusilli con Salsiccia e Cavolo Nero

Name: Vicky’s Fusilli con Salsiccia e Cavolo Nero
Cook time: 22 min
Total time: 22 min
Yield: 4 servings
Ingredients: 300 g Fusilli; 6 Italian sausages; 1 Onion; 2 cloves Garlic; 200 g Cavolo nero; 1 tsp Ground fennel seeds; 125 ml Dry white wine; 2 tbsp Crème fraîche; Chilli flakes; Extra virgin olive oil; Salt; Black pepper; 100 g Parmigiano Reggiano

This is comfort food at its best – rich enough to satisfy on a cold evening, quick enough for a weeknight supper, and forgiving enough to accommodate whatever vegetables lurk in the bottom of the fridge. When Linda stayed recently, she immediately asked for the recipe after I made this for her. It's inspired by the classic 'alla Norcia' pairing of sausages with cream, though the addition of cavolo nero makes it heartier and more virtuous (if such a thing is possible when cream is involved!) The real beauty of this dish? The flexibility. On some occasions cream gives way to tomatoes for a lighter touch; a sprig of rosemary might appear if the weather permits a garden expedition. The chilli flakes are always essential. The key is letting the sausage meat brown properly and, allowing the greens to collapse into tenderness, so everything comes together in a sauce that generously coats the pasta.

Cook

22m

Ingredients

Method

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Step 1

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the diced onion and cook gently for about 7 minutes until soft and translucent.

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For

300

Fusilli

Italian sausages, good quality, casings removed

Onion, diced

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Notes

This recipe is forgiving enough to accommodate whatever vegetables lurk in the bottom of the fridge. On some occasions cream gives way to tomatoes for a lighter touch; a sprig of rosemary might appear if the weather permits a garden expedition. The key is letting the sausage meat brown properly and allowing the greens to collapse into tenderness, so everything comes together in a sauce that generously coats the pasta.

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Vicky’s Fusilli con Salsiccia e Cavolo Nero

This is comfort food at its best – rich enough to satisfy on a cold evening, quick enough for a weeknight supper, and forgiving enough to accommodate whatever vegetables lurk in the bottom of the fridge. When Linda stayed recently, she immediately asked for the recipe after I made this for her. It's inspired by the classic 'alla Norcia' pairing of sausages with cream, though the addition of cavolo nero makes it heartier and more virtuous (if such a thing is possible when cream is involved!) The real beauty of this dish? The flexibility. On some occasions cream gives way to tomatoes for a lighter touch; a sprig of rosemary might appear if the weather permits a garden expedition. The chilli flakes are always essential. The key is letting the sausage meat brown properly and, allowing the greens to collapse into tenderness, so everything comes together in a sauce that generously coats the pasta.

Cook

22m

Ingredients

Method

Turn cooking mode on

Step 1

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the diced onion and cook gently for about 7 minutes until soft and translucent.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

300

Fusilli

Italian sausages, good quality, casings removed

Onion, diced

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.