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

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

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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.