Pork, Sage and Onion Spaghetti
with Walnuts and Cavolo Nero
Wholesome, satisfying and full of festive flavour, our pork, sage and onion spaghetti is the perfect recipe for cosy nights at home. The creamy crème fraîche sauce brings all the flavours in this dish together, with the crunchy chopped walnuts giving it a lovely texture. Toss everything together, coating the spaghetti in the velvety sauce, serve in deep bowls and top with cheese - it’s a guaranteed crowd pleaser.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Chopped Cavolo Nero
225
Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten May contain Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
200
Spaghetti
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
112.5
Creme Fraiche
(Contains Milk)
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
½
KNORR Chicken Stock
1
Red Onion
½
Sage
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with a pinch of salt for the pasta and cavolo nero. Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. Add the sausagemeat and cook until starting to brown, 5 mins. Break it up into small chunks with a wooden spoon as it cooks.
Meanwhile, halve, peel and finely chop the red onion. Pick the sage leaves from their stalks and roughly chop (discard the stalks). Add the chopped onion and sage to the pan with the sausagemeat. Cook, stirring often, until beginning to soften, 3-4 mins.
Meanwhile, add the spaghetti (see ingredients for amount) to the pan of boiling water and cook for 8 minutes.
When the sausagemeat is browned and the onion softened stir in the chicken stock pot and water (see ingredients for amount), stir to dissolve the stock pot, then lower the heat to a simmer. Cook till reduced by half, 2-3 mins.
When the pasta has 5 mins left add the cavolo nero to the pan. Cook for 5 mins, then drain the pasta and cavolo nero in a colander. TIP: Ensure it is completely submerged in the water - pop a lid on the pan if you need to. Stir the creme fraiche into the sauce and bring to the boil. Remove from the heat.
Taste the creamy sauce, reheat and add salt and pepper if necessary. Mix the sauce and pasta together and share between your bowls. Finish with a sprinkle of walnuts and the hard Italian cheese. Dig in!
