Serves 8
1 large onion, peeled and diced
1 clove garlic, minced
2 tsp oil
1 lb fresh, uncooked ground sausage meat (plain, spicy Italian or whatever flavour you like. Ground beef can also be substituted.)
1-28 oz can diced tomatoes
1 large or 2 medium carrots, grated
6 cups chicken stock
2 tsp dried oregano
2 tsp dried basil, or 2 tbsp fresh, chopped
1 tbsp Worchestershire sauce
500g dry, uncooked pasta such as rotini, bowtie, spaghetti, penne
170 g (1 bunch) chopped kale without the ribs
Parmesan cheese, for garnish
½ cup finely chopped fresh parsley
In a large stock pot over medium heat, saute the onion and garlic in the oil until translucent, about 5 minutes. Add the sausage meat (remove the meat from inside the casings) and brown it, breaking up the meat as you go.
Add the canned diced tomatoes and grated carrots. Simmer gently for 10 minutes. Add the chicken stock, oregano, basil, worchestershire sauce and dry, uncooked pasta. The ingredients will look very soupy but the pasta will absorb the liquid as it cooks. Bring to a boil and simmer 5 minutes. Add the chopped kale and continue to cook the mixture until the pasta is cooked, adding more liquid as required. Taste and adjust seasonings.
Garnish with grated parmesan and fresh parsley.
