Name: Sausage and Fennel Chickpea Rigatoni
Cook time: 25 min
Yield: 4
Ingredients: 350g chickpea rigatoni (or penne); 3 tbsp olive oil, divided; 1 tbsp fennel seeds, crushed; 450g turkey sausage (or sausage of choice), casings removed, cut into bite-sized pieces; 4 tbsp reduced-salt chicken stock or water; 1 large bulb fennel, cored and thinly sliced; 2 garlic cloves, finely chopped; 1/2 tsp red pepper flakes; 2 tsp fresh lemon juice; 2 tbsp grated pecorino romano, plus 2 tbsp to serve; 400g baby kale

VMG Recipes