Venison sausage and kale quick pasta recipe. With smoked sausage also.
Kale is good for you. Venison meat is lean and low in cholesterol. Pasta is energy. Tomatoes are good for the skin and many other things. Olive oil is best.
What’s not to like in this venison sausage and kale pasta? Oh, the smoked sausage? It’s rich and meaty, smoky and it tastes like heaven. So just a little indulgence here, it’s just a touch for four people. Or, leave it out.
- 300g dry pasta
- 150g smoked sausage
- 300g venison sausages
- 200g curly kale
- 500ml tomato passata
- 1/2 onion, 3-4 cloves garlic
- salt&pepper, olive oil
Put the pasta to cook in plenty of boiling salted water.
Fry the smoked sausage in a frying pan with just a drop of olive oil until crispy on both sides, remove and keep on kitchen towel to drain excess fat.
Add the venison sausage (either slice them, or remove the meat from the skins, cut into 4 pieces and form small meatballs) to the same pan and fry for a few minutes on all sides. Remove from the pan, keep aside again on kitchen towel.
In a different pan, make the sauce. Add olive oil (100ml), the onion and garlic, chopped quite small. Fry until softened then add the tomato passata. Season to taste with salt and plenty of black pepper. Once it boils add the bits of venison sausage and leave to cook (slow simmer) for 5 minutes. Sauce done.
For the curly kale, heat a big wok or pan, add the kale and half a glass of water and wilt (steam) for 5-6 minutes until it softens.
Now drain the pasta and mix all the ingredients together. I said it was easy, and quick, and tasty.