Heartiness and Soul

CAVATELLI, SAUSAGE AND CAVOLO NERO

SERVES 4

400g semolina flour, plus extra for dusting
3 tbsps extra virgin olive oil
1 onion, finely diced
3 garlic cloves, finely chopped
6 sage leaves
pinch of chilli flakes, plus extra to serve
3 pork and fennel sausages (300g approx), casings removed
400g canned whole peeled tomatoes
1 bunch of cavolo nero (150g approx), tough stems removed, leaves washed and roughly chopped
parmesan, grated, to serve

For the pasta, tip flour onto a clean work surface and mix with a large pinch of salt. Make a well in the centre and slowly pour in warm water. Using your hands, bring a little flour at a time into the water until you have a rough dough. If it feels very dry, sprinkle over a little extra water. Use Divide dough into four pieces. Keeping the remainder covered while you work, place one piece on a lightly floured work surface and roll into a rope about 1.5cm thick. Cut into 1cm lengths and use a finger to press down and roll each piece to create a small cavern. This is best done on a flat wooden board or use a ridged gnocchi board. Place on a tea towel dusted with semolina flour, then repeat the process with the rest of the dough, arranging in a single layer. Warm olive oil in a large frypan over a low–medium heat. Add onion and fry for about 15 minutes until soft and beginning to colour. Stir in garlic, sage and chilli. Increase heat to medium–high and add sausage. Break up meat with the back of a wooden spoon and cook for 3–4 minutes until golden. Add tomatoes and simmer for 5 minutes, then stir in cavolo nero and cook for 15 minutes. Season and keep warm. Meanwhile, cook pasta in a large saucepan of salted water for 3–4 minutes, or until just under al dente. Drain, reserving one cup of the cooking water. Increase the heat under sauce to medium and, when bubbling again, add pasta along with some of the reserved cooking water and cook for 1–2 minutes until pasta is al dente and well coated. Serve with grated parmesan and extra chilli flakes.