This dish is a super-quick and easy, delicious family supper using new season vegetables and mostly store cupboard ingredients.
What’s not to like ?!?
I took the first hot house tomatoes of Spring, onions, garlic and a dark and delicious bunch of nutrient dense local kale. I found a pack of humanely raised pork Italian sausage in my freezer but I would feel equally as happy including chicken sausage or a rosemary and garlic flavoured sausage in this dish. No rules here ladies….make the dish your own!
Saute the Onions and garlic in olive oil and when they have softened, add in the sausage and tomatoes and put the lid on your pan. The tomatoes, onion and meat will simmer together to make a delicious and robust Italian sauce.
Once the meat is cooked, add roughly chopped kale and a tablespoon of sundried tomato paste. I had a small bunch of thyme leftover in my fridge so I chopped it up and threw it in!
Cook organic pasta until al dente and stir the sauce through the pasta to serve!
This dish is easy, quick to bring together and popular with kids making it a perfect midweek supper.
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 onion finely diced
- 1 small handful thyme finely chopped
- 1 large bunch kale roughly chopped
- 1/2 lb 4-5 Italian sausages chopped into bite size chunks
- 1/2 lb punnet cherry or grape tomatoes
- 1 tbsp sun dried tomato paste
- 500g organic pasta cooked as per packet instructions
- Salute the onion garlic and thyme in the olive oil in a large saucepan with a lid
- Add the chopped sausage and cherry tomatoes
- Place the lid on the pan and leave to simmer for 15 minutes or until the sausage is cooked.
- Meanwhile cook the pasta according to the packet instructions
- Stir the sun dried tomato paste and roughly chopped kale into the sauce
- Simmer gently with the lid on until the kale is wilted and just cooked.
- Stir the space through the drained pasta and serve.
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