Orecchiette with chicken sausage

Ingredients

• 500 g dry orecchiette pasta
• salt and black pepper, to season
• 125 ml (½ cup) extra-virgin olive oil
• 4 chicken sausages, squeezed out of their casings into small meatballs
• 1 onion, finely sliced
• 4 garlic cloves, sliced
• 1 bunch broccoli rabe (or substitute broccoli, gai lan or kale), cut into 3 cm lengths
• 60 ml (¼ cup) white wine
• 150 ml thickened cream
• parmesan cheese, to serve

Instructions

1. Bring a large pot of water to the boil and add a good amount of salt. Cook the orecchiette according to packet directions, checking the pasta 2 minutes before the end of the cooking time.
2. Meanwhile, heat a very large frying pan over medium heat. Add the oil and fry the chicken meatballs for a few minutes or until golden on all sides. Add the onion and cook for 3–4 minutes until soft. Add the garlic and stir for 1–2 minutes or until fragrant. Add the greens stems and wine cook for a few minutes or until softened. Add the green tops and fry until just wilted. Add the cream and bring to a simmer.
3. When al dente, drain the pasta, reserving 60 ml (¼ cup) cooking water. Add the pasta to the sauce and toss to combine. Check the seasoning, then serve scattered with parmesan and black pepper.

Photography by Kitti Gould.

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