Italian Sausage, Kale & PastA
• ½ packet (125g) Casalare Quinoa Elbows
• 3 x Italian pork and fennel sausages
• 1 tbsp olive oil
• 2 leaves red kale, stalks removed, leaves roughly torn
• ¾ cup shaved parmesan
• 10 eggs
• 2 tbsp mascarpone
• Salt and pepper
• Green salad, to serve
Preheat oven to 180ºC (160ºC fan).
Bring 2L water to the boil, season with salt. Cook Quinoa Elbows for 7 mins then drain immediately. Spread into the base of a large (about 22cm) round, oven-proof dish.
Squeeze meat from sausage casings (discard casings) and break up meat into small chunks. Heat olive oil in a large frypan over medium-high heat. Add sausage pieces and fry, stirring, for about 2-3 mins or until golden. Remove from pan and scatter over pasta. Scatter kale and parmesan over the top.
Whisk together eggs and mascarpone, season. Pour over the pasta mixture then use clean hands to gently toss the mixture together.
Bake 35-40 mins or until golden on top and cooked through. Allow to stand 10 mins before serving with a green side salad.