Calling all pasta lovers! Get ready to indulge in our irresistible creamy sausage, mushroom, and kale pasta.
Method
Prepare the veg. Peel and slice the onion into strips. Crush the garlic cloves. Shred the kale and a handful of parsley. Slice up the mushrooms. Grate the Yorkshire Pecorino.
Remove the sausages from their skins and tip the sausage meat into the pan. Cook for about 10 minutes until caramelised, breaking up the sausage meat with the back of a wooden spoon as you go.
Heat a tablespoon of oil in a large frying pan set over a medium heat. Add the onions and cook until soft and golden, add the mushrooms and cook until crispy and golden. Add the garlic and fennel seeds (if using) to the pan and cook for another minute until fragrant.
Cook the pasta according to instructions whilst the sausage meat is cooking. Drain but reserve a mug of the pasta water.
Tip the shredded kale into the pan with the sausage mix and cook until wilted. Add a splash of the pasta water to deglaze the pan, use a wooden spoon to scrape up any gnarly bits that are stuck to the bottom of the pan, these have loads of flavour! Reduce the heat as low as it can go then stir in the cream and half of the Yorkshire Pecorino. Add a handful of the parsley and a generous amount of black pepper.
Tip the cooked pasta in the pan along with another splash of pasta water (this helps the sauce cling to the pasta). Gently toss the pasta into the meaty mushroom sauce and add a little more cheese (reserving the rest for serving). If the sauce is a little thick add some more pasta water.
Serve immediately and top with the remaining Yorkshire Pecorino.
