Orecchiette with Sausage & Tomatoes
A classic Italian recipe of orecchiette pasta with sausage and tomatoes!
2 pounds small, sweet tomatoes
1 pound spicy Italian sausage
4 tbsp butter
1 onion, chopped
1 garlic clove, crushed
4 fresh oregano sprigs, finely chopped
4 cups dried orecchiette
1 tbsp olive oil
salt and pepper
frshly grated Pecorino cheese, to serve
1 – Blanch the tomatoes in boiling water. Drain, skin, and seed the tomatoes, then roughly chop the flesh. Chop the sausage into small pieces. (squeeze the meat out of the skins)
2 – Melt the butter in a saucepan and fry the sausage until it is golden. Add the onion and garlic and fry over a medium heat until softened.
3 – Add the tomatoes and oregano to the saucepan and season to taste. Lower the heat and simmer for 10 to 12 minutes.
4 – Bring a pan of salted water to a boil. Add the orecchiette and oil and cook for 12 minutes, until just tender. Drain the pasta and transfer to a warm serving dish. Spoon the sausage and tomato sauce over the pasta, toss to coat, and serve with the cheese.