This is one of those quick meals I’ve been whipping up lately, when I get home from work and don’t want to faff around the kitchen for an hour. Pasta, sausage meat, some tomato, chilli and kale. A handful of ingredients that results in a really tasty meal. There are no rules here. Don’t like chilli? Don’t add it. Have fresh asparagus instead of kale? Then use it. Got some sad looking rocket in the crisper? Throw it in, providing it’s only wilted and not dead.
The star of the dish is the sausage meat. I’ve used one of my favourite lamb sausages that also contain leek and thyme, so it’s what’s in the sausage that helps season the dish. Use a pork sausage, then of course your sauce will be dominantly flavoured by it. Also, remember that just about every sausage is already seasoned, so taste the sauce before you go adding any more salt. Another thing, only get good quality sausages that don’t contain nasties like emulsifiers and too much bread. It’s the sausage meat you want, not the rubbish some butchers throw in as fillers.
Finally, the sauce quantities should be enough to coat the pasta, not drown it. The sausage may be the hero but the pasta is its very good friend. A final glug of cream or extra virgin olive oil goes nicely as well; as does a glass of vino, to have with it.