Orecchiette with sausage, rocket and tomato

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 1 Spanish onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 small red chilli, thinly sliced
  • 4 (about 500gm) pork and fennel sausages, casings removed
  • 4 (about 500gm) Roma tomatoes, coarsely chopped
  • 50 gm rocket
  • 400 gm dried orecchiette
  • To serve: shaved Pecorino
01   Heat olive oil in a frying pan over medium heat, cook onion, garlic and chilli for 5 minutes or until soft. Add sausage to onions and break meat into pieces using the back of a spoon. Increase heat to high and cook, stirring frequently, for 10 minutes or until sausage is golden and cooked through. Add tomato and rocket, season to taste with sea salt and freshly ground black pepper.
02   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add sausage mixture, toss to combine and serve immediately with Pecorino.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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