250g pork sausages, skins removed, broken into pieces
2 tsp fennel seeds
3 garlic cloves, thinly sliced
1 large red chilli, sliced
1 lemon, zested and juiced
150g cherry tomatoes
400g short pasta, such as orecchiette, farfalle or conchiglie
150g chopped curly kale
75g grated Parmesan
Bring a large saucepan of water to the boil. Meanwhile, heat 1 tsp oil in a large frying pan. Brown the sausage with the fennel seeds on a medium heat for 6-7 mins until golden, then set aside.
Heat the remaining oil in the same pan, add the garlic and chilli, and cook on a medium heat for 2 mins or until golden. Add the lemon juice and tomatoes, cook for 2 mins, then remove from the heat.
Boil the pasta following pack instructions until al dente. Add the kale for the final 2 mins of cooking. Drain, saving the cooking liquid, then put the pasta and kale back in the saucepan to keep warm. Add about 100ml cooking liquid to the tomatoes. Heat up, pour over the pasta and toss together with the sausage, lemon zest and half the Parmesan. Serve in bowls with the remaining Parmesan sprinkled over.