Pork, Sage and Onion Creamy Spaghetti
with Cavolo Nero
Looking for a quick and tasty midweek dinner option? Try cooking up our Pork, Sage & Cavolo Nero Spaghetti in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225
Pork Sausage Meat
1
Red Onion
½
Sage
200
Spaghetti
1
Chicken Stock Powder
100
Chopped Cavolo Nero
150
Creme Fraiche
(Contains Milk)
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Instructions
a) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta and cavolo nero. b) Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. c) Add the sausage meat and cook until starting to brown, 4-5 mins. d) Break it up into small chunks with a wooden spoon as it cooks.
a) Meanwhile, halve, peel and chop the red onion into small pieces. b) Pick the sage leaves from their stalks and roughly chop (discard the stalks). c) Add the chopped onion and sage to the pan with the sausagemeat. d) Cook, stirring often, until the onion begins to soften, 3-4 mins.
a) Meanwhile, add the spaghetti (see ingredients for amount) to the pan of boiling water and cook until tender, 8 mins.
a) When the sausagemeat is browned and the onion softened stir in the chicken stock powder and water (see ingredients for amount) and lower the heat to a simmer. b) Cook until reduced by half, 2-3 mins.
a) When the pasta has 5 mins left add the cavolo nero to the pan. b) Cook for 5 mins, then drain the pasta and cavolo nero in a colander. TIP: Ensure the kale is completely submerged in the water - pop a lid on the pan if you need to. d) Stir the creme fraiche into the sauce and bring to the boil. Remove from the heat.
a) Taste the creamy sauce, reheat and add salt and pepper if necessary. b) Mix the sauce and pasta together and share between your bowls. c) Finish with a sprinkle of hard Italian cheese. d) Dig in!
