Nick’s Pick | Pork Sausage Pasta
with Lacinato Kale & Basil
Cooking time
20 minutes
Servings
2/4
Calories
860 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Sometimes Italian-spiced sausages want to take on new shapes and forms. When you let that well-seasoned pork loose into a rich stovetop ragu, you’ll be rewarded with filling forkfuls in 20 minutes. The browned meat is luxed up with demi-glace and heavy cream, and primped up with chopped leaves of dark lacinato kale, a Tuscan favourite. Toss with fettuccine and garnish with fresh basil for more of an Italiano accent.
We will send you:
- 300g Mild Italian pork sausage meat
- 1 Garlic clove
- 1 Bunch of basil
- ½ Bunch of lacinato kale
- 225g Fettuccine
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
13 g
Sodium
1630 mg
Total Carb
106 g
Sugars
10 g
Protein
47 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the kale leaves from the stems; thinly slice the leaves. Mince the garlic. Pick the basil leaves off the stems.
Cook the sausage meat
In a large pan, heat a generous drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sausage meat*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the ragu & combine the pasta
To the pan of sausage meat, add the demi-glace, kale, cream and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the kale has wilted. Add the pasta and ⅔ of the basil (tear beforehand if desired); toss well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining basil (tear beforehand if desired). Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
