Orecchiette With Italian Sausage & Cavolo Nero

A warming, hearty dish perfect for the coming Winter months. Packed with flavour and a little kick of chilli to warm you up. Let us take you to flavour town!


  • 500g/4 cups orecchiette pasta
  • 5 Italian sausages
  • 200g/2 cups cavelo nero, leaves torn from the stalks and roughly chopped
  • 2 tbsp tomato paste/puree
  • 400g/4 cups tomato passata
  • 250ml/1 cup double/heavy cream
  • 3 garlic cloves finely chopped
  • 1 tsp peperoncino chilli flakes
  • Salt & pepper
  • Extra virgin olive oil


In a large saucepan add the oil on a medium heat. Squeeze the sausage meat out of their skins and add to the pan and break up with a wooden spoon. Fry for around 5 minutes.

Add the garlic and peperoncino chilli flakes and cook for a further 2 minutes.

Add the tomato paste and passata and mix well. Add the cavelo nero and season with salt and pepper. Reduce for 5 minutes. Then add the cream and reduce for 25 minutes until the sauce thickens.

Add the pasta to a pan of salted boiling water and cook until al dente.

Drain and add to the sauce and toss together until combined.

Serve and enjoy… Buon Appetito…

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