Mains
Orecchiette Sausage Pasta in Creamy Tomato Sauce
Orecchiette in a creamy tomato sausage sauce. The cup-shaped pasta is a perfect vehicle for this sauce.
Recipe via recipetineats.com
Ingredients
Instructions
- 1
Bring a large pot of water to the boil and cook pasta according to packet directions MINUS 1 minute. Just before draining, scoop out 1 cup of pasta cooking water and set aside. (Note 4)
- 2
Heat oil in a very large skillet over high heat. Add garlic and cook for 15 seconds.
- 3
Add sausage meat and cook, breaking it up as you go, until there are some little golden bits - about 4 minutes.
- 4
Add wine and cook, scraping the bottom of the skillet to remove the golden bits, and allow wine to evaporate - the winey smell will disappear.
- 5
Add remaining ingredients except kale. Stir well, bring to simmer then turn stove down to low and simmer gently for 2 minutes to bring all the flavours together.
- 6
Add pasta and kale. Toss well for 1 minute to coat pasta well with the sauce - it will thicken. If the sauce gets too thick, use the reserved pasta cooking water to loosen it up (Note 4).
- 7
Serve immediately, garnished with freshly grated parmesan
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
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