Baked Orecchiette with Italian Sausage and Tuscan Kale

Ingredients

• 4 Italian pork sausages
• 1 bunch Tuscan kale (cavolo nero), stems removed and leaves shredded
• ½ cup olive oil
• 1 tbsp water
• 2 garlic cloves, finely chopped
• 1 long red chilli, seeds removed and finely chopped
• 400g can Italian chopped tomatoes
• 250g Perfect Pizza Cheese

Method

1. Preheat the oven to 200°C.
2. Cook the orecchiette in a large saucepan of boiling water until just tender, following the packet directions. Drain pasta and set aside.
3. Place half of the olive oil in a frying pan over a medium heat. Add the pork sausages and cook for 10-12 minutes, turning regularly, until the sausages are just cooked and turn golden brown. Set aside.
4. Place the remaining olive oil in a large frying pan over a medium-low heat. Add the garlic and chilli and stir for 1-2 minutes. Add the kale and water, toss to combine and cook for a further 2-3 minutes or until the kale begins to wilt. Add the tomatoes and bring to a simmer. Continue to cook for 4-5 minutes or until the kale is just cooked.
5. Slice the sausages and add them to the sauce with the drained pasta. Gently toss to combine. Transfer to a large baking dish and sprinkle with Perfect Pizza Cheese.
6. Bake for 20 minutes or until the cheese is melted and golden brown.
7. Remove from the oven and rest for a few minutes before serving.