A great weeknight dinner! I use peppery cumberland sausages as they work really well with the kale (& they happen to be my favourite!) & 1/2 fat creme fraiche.
Serves 6 Approx 45p per serving
Prep time 10 minutes Cooking time (inc Kale) 30-35 minutes
Trim the kale & remove any thick stalks, if you are using a bag of kale check for any thicker stalks & remove. Place the kale in a large saucepan with about 200ml of water. Put on the lid & place on a low to medium heat until tender. Drain, allow to cool for 10 minutes then roughly chop. Set aside.
Cook the pasta in a large pan of boiling salted water.
Remove the sausages from their skins.
Heat a tbsp of oil in a large frying pan over medium heat. Cook the sausage meat breaking it up as you do so. Once the sausage is starting to brown add the chopped kale & cook, stirring for about 5 minutes.
Add a splash of water & the creme fraiche & stir well then season with salt & pepper.
Allow to simmer gently for about 2 minutes then drain the pasta & add to the sauce.
Stir to coat the pasta then serve.