Ingredients
- 400g pork sausages
- 300g (10oz) conchiglie or orecchiette
- 3 tbsp chilli oil
- 1 red onion, sliced
- 2 tbsp fresh thyme leaves
- 100g (3 1/2oz) curly kale, sliced
- 1 lemon, zested and juiced, plus extra wedges to serve
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