4 pork and fennel sausages, casing removed and cut into 2cm pieces
2 tsp fennel seeds
1 tsp freshly cracked black pepper
4 cloves of garlic, bruised
3 tbsp Red Island Extra Virgin Olive Oil
1 packet fusilli pasta
2 cups of roughly torn kale (spinach will also work) Sea salt
Freshly squeezed lemon juice
Parmesan to serve
Bring a large salted pot of water to a rolling boil.
Preheat a large non-stick frying pan over medium heat and allow to come to temperature for 3-4 minutes. Add the Red Island Extra Oil and chopped pork sausage and cook for 4-5 minutes until caramelised
Meanwhile cook the pasta according to the packet instructions.
To the pan add the garlic, fennel and black pepper and continue to sauté until the garlic is tender before adding the kale and cook for a minute or two while continually stirring before adding the cooked pasta with a good splash of pasta water.
Turn off the heat and adjust the seasoning with lemon juice and salt before serving with freshly shaved parmesan.