Sausage and kale orecchiette

Remove the skins from the sausages and roll the sausage meat into 16 balls. Place on a parchment-lined baking tray and roast in a preheated oven at 200°C, gas mark 6, for 15-20 minutes until the juices run clear.

Meanwhile, place ⅓ of the kale into a bowl with 2 tbsp extra virgin olive oil, season and mix to coat. Place on another parchment-lined baking tray, and roast for 10-15 minutes, until crispy.

Cook the orecchiette according to pack instructions, then drain, reserving some of the cooking water. Return the pan to the heat with the remaining kale and the arrabbiata sauce, cooking until the kale has wilted. Mix in the pasta and sausage with some pasta water to loosen. Finish with the crispy kale.