Orecchiette with Cime di Rapa, Sausage and a touch of Chilli
On the table 15 minutes from beginning to end, this quick pasta dish is bursting with flavour and goodness, a range of textures, a kick of chilli and a jolly good grating of sharp, salty and wonderfully aromatic Pecorino Romano. Serves 1
Ingredients
- 1 tablespoon olive oil
- 1 large clove of garlic, peeled and sliced
- 75g – 100g Italian sausage, removed form the sausage skin
- ⅛ teaspoon chilli flakes, or more or less to taste
- Sprig of fresh rosemary
- 75g – 100g cime di rapa
- 60ml light, dry white wine
- 2 anchovies, chopped
- 100g dried orecchiette
- sea salt and freshly ground black pepper to taste
- Grated Pecorino Romano cheese
Instructions
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Cook the pasta in boiling, salted water, as instructed on the packet, until al dente.
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Finely chop the rosemary and remove the sausage from the sausage skin and break up into pieces.
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Heat the oil over a moderate heat in pan and add add the garlic and chilli. Cook, stirring for around 30 seconds and then add the sausage and chopped rosemary. Cook for 2-3 minutes or until the sausage is nearly cooked.
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As the sausage cooks, finely chop the anchovies and chop the cime di rapa, removing any thick stems.
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When the sausage meat is nearly cooked, add the anchovies, cime di rapa and the wine. Cook on a moderately high temperature for 2 minutes.
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When the pasta is cooked, remove and set aside a quarter cup of the cooking water and the drain the pasta.
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Tip the pasta into the pan with the sausage and along with 1 tablespoon cooking water, mix and stir well, cook for a minute or two adding extra water if necessary. Taste and add salt and freshly ground black pepper to taste.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- saucepan for the pasta
- large pan for the pasta sauce
- fine grater