Tuscan kale pecorino fusilli with garlic, olive oil, and chilli flakes. A simple Italian-style pasta made with bagged chopped kale and pantry staples.
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Servings
4
Recipe Snapshot
DifficultyEasy
MealLunch / Dinner
Meal PrepExcellent
Family FriendlyYes
CuisineItalian
Chef's Tips
Blanch the kale briefly before sautéing so packed chopped kale turns tender.
Reserve more pasta water than you think you need to loosen the pecorino finish.
Add the cheese off the heat if the pan looks very hot to keep the sauce smooth.
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Ingredients
Ingredients
Servings
4 servings1×
Scale
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Pasta And Kale
Garlic And Chilli Oil Base
Finish
Instructions
Pasta and Kale
- 1
Bring a large pot of well-salted water to the boil.
- 2
Add the kale and cook for 2 to 3 minutes until tender but still bright.
- 3
Lift the kale out with a slotted spoon and drain well, keeping the water boiling.
- 4
Add the fusilli to the same pot and cook until al dente.
- 5
Reserve about 250 ml pasta water before draining the pasta.
Garlic and Chilli Oil Base
- 1
While the pasta cooks, heat the olive oil in a large frying pan over low to medium heat.
- 2
Add the garlic and chilli flakes and cook gently for 30 to 60 seconds until fragrant, not browned.
- 3
Add the blanched kale and a splash of pasta water, then cook for 2 minutes so the kale softens further and takes on the garlic oil.
Finish
- 1
Add the drained fusilli to the pan and toss well.
- 2
Add the pecorino with a few splashes of pasta water and stir until the pasta looks lightly glossy and coated.
- 3
Season with black pepper if using and add a little more pasta water if the pasta needs loosening.
- 4
Serve straight away with extra pecorino at the table if you like.
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Learn More
Everything you want to know about this recipe.
Tuscan kale pecorino fusilli is an English-friendly take on pasta con il cavolo nero, the simple Italian pasta built from greens, olive oil, garlic, and cheese. Using bagged chopped kale makes it much easier to cook on a normal weeknight while keeping the same savoury, slightly peppery character.
This version stays close to the original idea. The kale is blanched first so it turns tender, then finished in olive oil with garlic and dried chilli before the fusilli and pecorino are added. The result is light, glossy, and simple rather than heavy or creamy.
Why This Recipe Works
Why This Recipe Works
Blanching the kale in the pasta water softens it quickly and takes away any raw, chewy texture. That matters even more when you are using packed chopped kale, which can vary a bit from bag to bag.
Finishing the pasta with grated pecorino and reserved pasta water gives you a light sauce that clings to the fusilli without needing cream. The ridges and spirals catch the kale and cheese well, so every forkful feels balanced.
How To Make Tuscan Kale Pasta
How To Make Tuscan Kale Pasta
Cook the kale first in the pasta water, then use the same pot for the fusilli. While the pasta cooks, gently warm the garlic and chilli in olive oil. Add the kale to the pan so it can absorb some of that flavour before the pasta goes in.
Once the fusilli is drained, toss it with the kale and add the pecorino with small splashes of pasta water. The key is to keep stirring until the cheese melts into a light coating instead of clumping.
Tips, Variations, and Storage
Tips, Variations, and Storage
This pasta is best eaten straight away, while the pecorino is still smooth and the kale is tender. If you need to reheat leftovers, do it gently with a splash of water so the cheese loosens again.
For a slightly fuller version, add a spoonful of white beans or a few chopped walnuts at the end. If you want more heat, increase the chilli flakes rather than adding a separate sauce.
Serving & Goal Fit
Serving & Goal Fit
One serving is one-quarter of the recipe, about one plate of fusilli with kale and pecorino. On a training day, add fruit on the side or start with a bowl of beans for a more filling meal. On a rest day, keep the portion as written or serve it with a larger green salad.
If you want to raise the protein, add grilled chicken breast, prawns, or white beans. For extra vegetables, broccoli, spinach, peas, mushrooms, or courgette all fit naturally with the garlic, olive oil, and pecorino base.
Nutrition Facts
Nutrition Facts
Serving Size: 1 plate
Calories 46823%
% Reference Intake*
Total Fat 18g26%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 15mg
Sodium 360mg
Total Carbohydrates 59g23%
Dietary Fiber 5g
Sugars 3g3%
Protein 16g32%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I use curly kale instead of cavolo nero?
Yes. Packed chopped kale works well here. Just remove any very thick stems and blanch it until tender before sautéing.
What can I use instead of pecorino?
Parmesan is the closest easy swap, though the flavour will be a little milder.
Do I need to blend the sauce?
No. This version keeps the kale chopped and tossed through the pasta for a rustic finish.
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Claire W.
· 5 Aug 2026Easy weeknight pasta. I used a bag of chopped kale and did not need to change anything.
Marco L.
· 5 Aug 2026I added an extra spoon of pasta water at the end and the pecorino turned silky.
Hannah P.
· 5 Aug 2026The packed kale worked really well here and the pasta stayed simple in a good way.
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