Recipe

Chilli Kale Fusilli

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Chilli Kale Fusilli

A bowl of spicy butternut, kale and bacon with fusilli pasta.




Ingredients to serve 2

  • ½ x butternut – peel & dice (1cm)
  • 100g x bacon – slice crossways (1cm)
  • 200g x fusilli
  • 50g x kale – remove stalks, tear into pieces
  • 1 clove x garlic – peel & grate finely
  • 1 tsp x chilli flakes
  • 1 tsp x chicken stock granules
  • 1 cup x boiling water
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)
  • . x tin foil (from your pantry)

Ingredients to serve 4

  • 1 x butternut – peel & dice (1cm)
  • 200g x bacon – slice crossways (1cm)
  • 400g x fusilli
  • 100g x kale – remove stalks, tear into pieces
  • 2 cloves x garlic – peel & grate finely
  • 2 tsp x chilli flakes
  • 2 tsp x chicken stock granules
  • 2 cups x boiling water
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)
  • . x tin foil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Put the kettle on to boil.

Step 2

Fusilli pasta: Place a saucepan with lightly salted boiling water on high heat. When the water is at a rolling boil, add the penne and cook for 12 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy. Once cooked, drain (reserving about a cup of the pasta water. Return the pasta to the saucepan and drizzle with a little olive oil. Set aside.

Step 3

Bacon: Place a large frying pan with a little butter (enough to coat the pan) on medium-high heat. Add the bacon and fry until golden – about 8 minutes, set aside.

Step 4

Butternut mix: Use a LARGE frying pan or saucepan, big enough to accommodate the butternut in a single layer. Place this frying pan/saucepan with a large knob of butter on high heat. Lay in the butternut (single layer) and add the boiling water (see quantity in the ingredients list above) and chicken stock granules. Mix. Cover with a lid (or tin foil) and cook for 10 minutes until softened. Remove the lid/tin foil after 5 minutes to check it and, if the water has evaporated too quickly (there should be at least 1½ cm of liquid in the pan at this point), add a little of the pasta water you set aside earlier. When the butternut is cooked (a fork should pierce the butternut easily), remove the lid/tin foil and add the garlic, chilli flakes and reduce the sauce until thickened to a gravy consistency, about 1-3 minutes. Add the kale and cook for another minute until wilted. Lastly add the pasta and bacon and mix through. Season to taste with salt and pepper.

Step 5

Serve in a bowl and drizzle with a little olive oil.