Penne with Lentil, Tomato and Kale Sauce (4-6)

A rich one pot pasta for the winter months from Thomasina Miers.

Penne with Lentil, Tomato and Kale Sauce (4-6)
Print Recipe
Penne with Lentil, Tomato and Kale Sauce (4-6)
Print Recipe
  1. Warm a large, deep pan over a medium flame, then gently toast the chile, if using (much as you would dry spices), for 30-40 seconds, until aromatic. Remove from the pan, then add a tablespoon of oil and, once that’s hot, the pancetta.
  2. Fry, stirring, for a few minutes, until the pancetta releases its fat and starts to colour, then add the onion, carrot, fennel, garlic and toasted chile, and season generously. Cook gently, stirring occasionally, for eight to 10 minutes, until the vegetables are soft.
  3. Add the tomatoes, herbs, lentils and remaining oil, stir for minute or two, so everything is well coated, then pour in the stock and bring to a gentle simmer. Leave to cook for 15-20 minutes, until the lentils are done but still have some bite.
  4. Stir the pasta into the pot, add a little more salt, then cook for 10-12 minutes, stirring often so the pasta doesn’t stick together; add the kale to the pot after five minutes.
  5. When the pasta is just al dente and the liquid has reduced to a sauce, stir in the cream and bring to a boil.
  6. Stir in the parsley, check the seasoning and transfer the pasta to shallow bowls. Scatter over some grated parmesan, drizzle with a little extra oil and serve at once.
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