Zucchini Pasta With Chipolata Sausages And Kale Recipe

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Zucchini Pasta with chipolata sausages and kale

Karen Sanders


Recipe found online at all4recipes.all4women, a Daily Dish recipe

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5 Min


35 Min


Stove Top


400 g
cherry tomatoes
600 g
pork chipolata sausages
2 clove
garlic, crush, peel and mince
1/2 tsp
chilli flakes
300 g
kale, chop off stems and cut into wide slices
small zucchini (baby marrow)
salt and pepper to taste
olive oil

Directions Step-By-Step

Prepare all ingredients as indicated above
Preheat the oven to 200°C. Place the cherry tomatoes in a baking tray and drizzle with olive oil. Season well with freshly ground salt & pepper. Bake in the oven for 20 minutes
Place a tiny bit of olive oil (just enough to coat the pan) in a large frying pan on medium heat. Panfry the chipolatas for about 15 minutes until nice and brown all over. When done, remove from the pan and set aside but keep the pan (and the remaining oil in the pan) to re-use later.
While the tomatoes and chipolatas are cooking place a large box grater on its side with the largest grating holes facing up. Cut the ends off the zucchini, then push along the top of grater, in long strokes in order to create long, thin ribbons of zucchini. You want the result to be long strands of pasta-like zucchini.
Return the pan you cooked the chipolatas in to the stove on medium heat. When hot, sauté the garlic and chilli flakes for a minute, then add the zucchini “pasta” and sliced kale. Gently stir fry for about 2 to 3 minutes until the zucchini is tender and the kale is wilted. Add the roasted cherry tomatoes and chipolatas and stir to combine.
To serve, divide the zucchini pasta between the plates

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Low Carb