Pipe Rigate with Nduja and kale 

Instructions

1. Bring a large pot of salted water to the boil. Cut the kale into bite-sized strips, blanch for 2 – 3 minutes, then remove the leaves from the pot and cool immediately under cool water. Leave the cooking water bubbling.
2. Heat the olive oil in a large pan and crumble in the nduja. Cook for 5 minutes on a medium heat, stirring repeatedly to ensure that the sausage breaks into smaller pieces and combines with the oil.
3. In the meantime, cook the pipe rigate Le Moulin for 8 minutes.
4. Add the kale strips to the pan and leave to sizzle for a few minutes. Slightly reduce the heat, then stir in the heavy cream and combine to a creamy sauce. Add some of the pasta water to smoothen the sauce, if needed.
5. Drain the pasta, add them to the pan and gently stir to combine with the sauce.
6. Serve hot, topped with parmesan. Enjoy!

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