Serves 4
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To serve

  1. Heat the oil in a large nonstick pan over medium heat, add the onion and cook for five minutes until soft, stirring occasionally. Add the chilli flakes and garlic, and cook for a further 2-3 minutes.
  2. Add the pork to the pan, breaking it down with the back of a spoon, and cook for 10 minutes stirring occasionally until browned and cooked through. Add the tomato purée and mix.
  3. Cook the pasta according to pack instructions.
  4. While the pasta is cooking, add the kale and stock to the pan and lower the heat. Stir through and allow the kale to cook down.
  5. Drain the pasta, add to the pan with half the parmesan and mix well. Serve with the remaining parmesan and salad of your choice.

Nutrition Facts

Per serving: 440kcals, 6.5g fat (2g saturated), 50.9g carbs (2.4g sugars), 43.5g protein, 1.7g fibre, 0.349g sodium