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Sausage and kale pasta recipe

Sausage and kale pasta recipe

9 ratings

Chilli oil gives this flavoursome and filling pasta dish a spicy kick. See method

  • Serves 4
  • 25 mins
  • 662 calories / serving
  • Dairy-free


  • 400g pork sausages
  • 300g (10oz) conchiglie or orecchiette
  • 3 tbsp chilli oil
  • 1 red onion, sliced
  • 2 tbsp fresh thyme leaves
  • 100g (3 1/2oz) curly kale, sliced
  • 1 lemon, zested and juiced, plus extra wedges to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    35g 50%
  • Saturates

    11g 53%
  • Sugars

    6g 6%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 69.2g Protein 21.6g Fibre 2.1g


  1. Preheat the grill to medium-high. Grill the sausages for 15 minutes, turning until browned and cooked through.
  2. Cook the pasta in a pan of boiling salted water, following packet instructions. Drain.
  3. Meanwhile, heat 1 tbsp chilli oil in a large nonstick frying pan and cook the onion and thyme for 5 minutes, until softened. Stir through the kale and lemon zest, and then cook for a further 3-4 minutes, or until the kale has wilted.
  4. Slice the cooked sausages on the diagonal and toss through the pasta with the kale mixture and lemon juice. Divide between bowls and drizzle with the remaining chilli oil. Serve with lemon wedges for squeezing over.

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