Most of us like a good substantial meat sauce for pasta dishes in the winter. But there's no need – this combination has loads of flavour and is sure to satisfy. For extra seasonality, shave some chestnuts on top.
370g dried egg tagliatelle
30ml olive oil
1 small onion, sliced
2 cloves garlic, finely sliced
1/2 red chilli, chopped
2 tsp capers
Freshly milled salt and pepper
1 tbsp pine nuts
Prepare the kale by tearing the leaves from the root and cutting them into strips. Blanch these in a large pan of salted boiling water for four minutes, until just cooked.
Drain from the pan using a slotted spoon, and then bring the water back to the boil.
Add the pasta and cook as instructed on the packet until al dente. Meanwhile, add the olive oil and onion to a pan and saute for about three minutes.
Throw in the garlic and chilli for a further minute. Add the kale and capers, season with salt and pepper and toss everything together.
Remove pan from the heat and leave to one side while your pasta cooks.
Drain the tagliatelle and add it to the kale and onion. Toss well together and finish with the pine nuts and parmesan.
• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.