Italian Sausage & Cavolo Nero Pasta

Sausage & cavolo nero pasta with roasted walnuts

Ingredients

300grams sausage (either plain or Italian for a bit of extra kick)

Small handful of pancetta chopped up

Half a head of cavalo nero roughly chopped (kale also works equally well here)

2 medium glasses of white wine

1 shallot finely chopped

2 eggs (separated)

500grams of pasta (fresh or dried tagliatelle is ideal just adjust for cooking time)

Creme fraiche (optional)

50 grams of Parmesan 

Handful of walnuts

Oilive oil

Black pepper

Method

-Remove the sausage from its skins (or ask the butcher to)

- Put a large frying pan on medium high heat with a generous glug of olive oil 

- add in your sausage, breaking it up a little as you go, once it’s started to sizzle add in your chopped pancetta

- after a minute or so once the sausage has started to render down add in your shallots and brown the whole mixture

- fill up a large pot with boiling water generously salted 

- take the first glass of white wine and start to drink it, it should be tasty enough to drink if it’s tasty enough to cook with

- add the second glass of white wine to the sausage mixture and thoroughly mix it through 

- let the wine boil off for a minute before adding the cavolo nero, turning the heat down to low and putting a lid on the pan

- put your walnuts in the oven at 180 degrees and set a timer for 5 minutes

- cook your pasta and drain, keeping aside a small amount of pasta water 

- once drained stir two egg yolks and your Parmesan through the pasta so it starts to go creamy, add some creme fraiche if it looks a little dry

- Add in your cavalo nero and sausage mixture

- Finish with the walnuts, a generous amount of black pepper and a little sprinkle of Parmesan

Enjoy