Orecchiette Sausage Pasta in creamy tomato sauce

Ingredients

▢ 400g / 14oz orecchiette pasta (or other pasta)

▢ 1 tbsp olive oil

▢ 2 garlic cloves , minced

▢ 500g / 1lb Italian pork sausages , meat squeezed out of their casings (see video, Note 1)

▢ 1/4 cup white wine , anything not too sweet (sub water)

▢ 1 cup tomato passata (called "tomato puree" in US, Note 2)

▢ 3/4 cup cream , heavy/thickened

▢ 3/4 cup milk (any fat %)

▢ 1/3 cup parmesan , finely grated

▢ 1 tsp Italian herbs (Note 3)

▢ 1/4 tsp red pepper flakes (chilli flakes)

▢ 1/4 tsp each salt and pepper

▢ 3 cups (packed) kale leaves , torn into bite size pieces (or baby spinach, swiss chard, Tuscan kale etc)

▢ Parmesan , for serving

Directions

Instructions
Bring a large pot of water to the boil and cook pasta according to packet directions MINUS 1 minute.
Just before draining, scoop out 1 cup of pasta cooking water and set aside. (Note 4)
Heat oil in a very large skillet over high heat. Add garlic and cook for 15 seconds.
Add sausage meat and cook, breaking it up as you go, until there are some little golden bits - about 4 minutes.
Add wine and cook, scraping the bottom of the skillet to remove the golden bits, and allow wine to evaporate - the winey smell will disappear.
Add remaining ingredients except kale.
Stir well, bring to simmer then turn stove down to low and simmer gently for 2 minutes to bring all the flavours together.
Add pasta and kale. Toss well for 1 minute to coat pasta well with the sauce - it will thicken. If the sauce gets too thick, use the reserved pasta cooking water to loosen it up (Note 4).
Serve immediately, garnished with freshly grated parmesan

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