Italian Sausage & Kale Creste Di Gallo

Calgary Chef Jongwon Park from Cucina has shared his own Italian Sausage recipe which can be found on their menu with our fresh Creste Di Gallo pasta. We’ve created a lemon & herb butter using some of the sausage fat to help you put the final dish together at home! 

Serving For Two People

— 300g Creste Di Gallo
— 230g Italian Sausage
— 70g Lemon & Herb Butter
— 40g Grated Grana Padano
— Fresh Kale

Instructions

1) Heat Italian sausage in a sauce pan over medium heat, allowing to brown. Use a spatula or spoon to break up the sausage into smaller pieces.

2) While sausage is cooking, add your pasta to salted boiling water and cook for 3-4 minutes.

3) Deglaze your sauce pan with a 1/2 cup of pasta water, then add kale. Season with salt to taste.

4) Transfer cooked pasta to your sauce pan. Add lemon & herb butter and toss until evenly coated.

5) Plate into 2 bowls and finish with grated Grana Padano.

Contains Shellfish