Leaning Tower sausage and cavolo nero orecchiette brings together golden chunks of sausage, tender greens and little pasta shells that catch the sauce. Fennel, chilli, white wine and tomato paste build the flavour, with lemon added at the end to brighten the dish.
This is a hearty pasta dinner for four using our Leaning Tower sausages. Cavolo nero works well here, or use kale if that is what you have.
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Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Serves: 4
Ingredients
- 6 Leaning Tower sausages
- 1 brown onion, finely chopped
- 1 tsp minced garlic
- 100 g cavolo nero (or kale), tough stalks removed and leaves sliced
- 1 lemon, zest and juice
- 1 tsp fennel seeds
- 1 tsp chilli flakes, plus extra to serve
- 1 tbsp tomato paste
- 100 mL chicken stock
- 100 mL white wine
- 400 g orecchiette
- Parmesan, grated, to serve
- A little oil, for frying
Method
- Remove the sausage meat from its casings. Heat a little oil in a large pan and cook the sausage meat until golden and cooked through, breaking it into chunks as it cooks.
- Add the onion and cook until soft. Add the garlic, fennel seeds, chilli flakes and tomato paste, then cook for 1 minute.
- Pour in the white wine and simmer for 2 minutes. Add the chicken stock and cavolo nero, then simmer until the greens are tender.
- Meanwhile, cook the orecchiette in a large saucepan of boiling water until al dente, following the packet instructions. Reserve a little pasta water before draining.
- Toss the pasta through the sausage sauce, adding reserved pasta water a little at a time to loosen it. Stir through the lemon zest and juice.
- Divide between four bowls and serve with plenty of grated Parmesan and extra chilli to taste.
How to Serve
Serve straight from the pan in warm bowls, with grated Parmesan and extra chilli on the table. A simple green salad makes a fresh side.
Butcher’s Tip
Removing the casings gives you ready-seasoned sausage meat for your pasta sauce. Break it into bite-sized chunks and let it colour before adding the onion. Keep some pasta water before draining: a splash helps the sauce coat the orecchiette without becoming dry.
The Leaning Tower already contains chilli. For a milder dinner, reduce the extra chilli flakes and let everyone add more at the table.
Watch the Recipe
Shop the Leaning Tower
Our Italian-style pork sausages bring fennel, basil, chilli and local craft ale to the sauce. They are sold in packs of four, approximately 500 g per pack. For this six-sausage recipe, buy two packs and save the remaining two for another meal.
More Ideas for Dinner
For a creamy one-pan dinner using the same sausages, try our Creamy Sausage Orzo with Chilli, Ale & Parmesan.
Explore the Recipe Hub for more recipes and practical butcher’s advice.
Visit The Lucky Pig in Bentleigh
Find us at 452 Centre Road, Bentleigh VIC 3204. Order online for click & collect or local delivery, or ask our butchers for help choosing sausages for your next meal.
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