ORECHIETTE WITH SAUSAGE AND CAVALO NERO
1 Large onion
3 Cloves garlic
Sprig of Rosemary
Pack of Vegetaran Sausages (Cauldron brand recommended)
4 Tbsp Olive oil
Pinch of Chilli
400G. Cavolo nero
1 Tin good quality chopped tomatoes
400G Orecchiette (Dried not fresh) If not available fusilli will do
Prepare sauce in usual way by gently frying onion and chopped garlic in the oil together with only the leaves from the rosemary and the chilli until onion is clarified.
Add the tomatoes and a half glass white wine if required.
Add the sausages cut into 4 pieces each – they do not have skins.
Separate the leaves of the cavolo nero from the white central stalk discard stalks & chop leaves into 10-15cm pieces and add to the bubbling sauce and cook for approximately 20 minutes making sure the cavolo is tender.
Cook the pasta for the time indicated on the packet making sure you use largest possible quantity of salted water (same concentration as the sea -32gms/litre for the solent and the adriatic) test pasta for al dente.