Ingredients:

400g sausage meat (not whole sausages)

1 tbsp olive oil

2 cloves garlic, crushed

2 onions, sliced

5 fresh sage leaves, finely chopped

1 tbsp flat leaf parsley, finely chopped

Sea Salt

Pepper

2 carrots, finely diced

400g canned brown lentils (drained)

3 tbsp tomato puree

2 bay leaves

300ml water

250g Conchiglie pasta (shells)

Chopped Flat Leaf Parsley (optional for sprinkling)

6 stalks of finely sliced cavolo nero, stalks removed ( savoy cabbage or greens will work too)

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Method:

• Heat the oil in large flat casserole dish.

• Add the onions and a tsp of sea salt. Gently sauté on a low heat for around 5 mins.

• Meanwhile, mix the sausage meat, sage and parsley and form into small 50p size patties. Should make around 16.

• Add the garlic into the onions and stir for around 1min.

• Add the patties and cook for around 4-5 mins per side.

• Add the carrots and let them soften for 5 mins. 

• Add the can of lentils, 300ml water, bay leaves and season well with salt and pepper.

• Let it come to the boil and turn it down to a simmer for about 20 mins.

• IF NOT SERVING IMMEDIATELY, STOP HERE AND ADD THE PASTA & CAVOLO NERO 20 MINS BEFORE YOU SERVE THIS, OTHERWISE THE PASTA GOES SOGGY!

• Now add the pasta & cook for around 12-14 mins. Taste! Add the cavolo nero when your pasta still has a slight bite to it. Stir well.

• Now taste to see if it needs more seasoning. Turn off the heat and put the lid on for about 10 mins.

• Sprinkle with chopped parsley before serving (optional)

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