The kind of pasta you should always make with seconds in mind.
It's rich and hearty with juicy pork sausage, crunchy broccolini, and a spicy finish.
Use plenty of Parmigiano Reggiano and JOSEPH olive oil to bring it all together!
Ingredients
- 250g orecchiette
- 1 tablespoon JOSEPH Extra Virgin Olive Oil
- 450g Italian pork sausage, casings removed
- 1 small shallot, finely diced
- 2 garlic cloves, finely chopped
- ¼ teaspoon chilli flakes
- 250g broccolini, trimmed into florets
- 250ml chicken stock
- 30g grated Parmigiano Reggiano, plus extra to serve
- Salt and freshly cracked black pepper
Method
1. Bring a large pot of salted water to the boil. Cook the orecchiette al dente according to packet instructions.
2. Meanwhile, heat the JOSEPH Olive Oil in a large frypan over medium heat. Add the sausage and cook for 4–5 minutes, breaking it up with a spoon, until browned and slightly crisp.
3. Add the shallot, garlic and chilli flakes, and cook for a further 2 minutes until fragrant.
4. Stir in the broccolini and pour in the chicken stock. Simmer for 2–3 minutes until the broccolini is tender and the sauce has slightly reduced.
5. Add the cooked pasta directly to the pan and toss to combine. Stir through the Parmigiano Reggiano and season to taste.
6. Serve immediately with an extra sprinkling of parmesan.
Best enjoyed with a glass of our Merlesco Merlot. Serve it slightly chilled and let the juicy red fruit and soft spice bring the whole dish into balance. Buon appetito!
