Delicious hearty autumn winter dish.
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Ingredients
- 12 sausages
- 250 g cherry tomatoes
- 2 sprigs thyme
- 100 g pancetta cubed
- 200 g Cavolo Nero Stalk removed and shredded
- 2 tbsp olive oil plus extra for drizzling
- 2 onion halved and finely sliced
- 3 cloves garlic finely sliced
- 1 tbsp paprika
- 2 tbsp chipotle paste
- 1 tbsp tomato purée
- 400 g tin chopped tomatoes
- 200 ml chicken stock
- 400 g tin cannellini beans drained
Instructions
- Preheat the oven to 200c fan. Put the sausages on a baking tray, drizzle with olive oil and roast for 20 minutes. Turn the sausages over, add the cherry tomatoes and thyme sprigs to the tray, return to the oven for 15 minutes.
- While the sausages are cooking, in a small pan, gently cook the pancetta until it browns and some of the fat has rendered. Stir in the Cavolo Nero and coat in the fat. Cook for a couple of minutes and set aside.
- Gently heat the olive oil In a large casserole style pan. Add onions and sauté for 5-7 minutes until soft. Add garlic, cook for 2 minutes. Stir in paprika, chipotle paste and tomato purée, cook for a few minutes. Pour in stock, tin of chopped tomatoes, cannellini beans and season generously with salt and pepper. Leave to simmer for 20 minutes.
- Lastly add sausages, half the cherry tomatoes, Cavolo Nero and pancetta to the pan. Give everything a good stir, check seasoning and sprinkle the remaining cherry tomatoes over the top. Serve with plenty of crusty bread.
Nutrition
Calories: 775.5kcalCarbohydrates: 27.9gProtein: 36.5gFat: 57.8gSaturated Fat: 18.1gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 26.7gTrans Fat: 0.4gCholesterol: 134.4mgSodium: 1356.2mgPotassium: 1271.8mgFiber: 6.9gSugar: 6.7gVitamin A: 3891.5IUVitamin C: 54mgCalcium: 190.9mgIron: 5.9mg
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