Recipe Corner

ORECHIETTE WITH SAUSAGE AND CAVALO NERO

 

VEGETARIAN VERSION

ricetta
Ingredients

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

Method

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.

And serve!

BUON APPETITO