Sausage & kale orecchiette

Heat a little oil in a large pan. Squeeze the sausage meat from its skins straight into the pan - or you can slice off the skin with a small knife. Break it up with a wooden spoon and let it fry until golden and crispy in places. You want those little caramelised bits on the bottom. You don’t want it to burn, but you can take it pretty far for maximum flavour.

Slice the garlic. Strip the cavolo nero from its stalks and fine chop.

Add the garlic, chilli flakes and sage to the sausage and cook for a minute. Pour in the wine and scrape up all the sticky bits from the base of the pan. Let it bubble away until most of the liquid’s gone.

Meanwhile, get your pasta boiling in salty water.

Lower the heat, add a splash of pasta water, the cream and a good grind of black pepper. Stir it through and cook until the pasta’s done, then add the kale so it softens into the sauce.

Scoop your pasta straight into the pan (a bit of water clinging to it is good). Add parmesan and a small splash more pasta water, then toss everything together until glossy and coated.

Serve immediately and enjoy!