Orecchiette Con Salsiccia E Pachino

Ingredients

to taste pepper

1 clove garlic

4 tbsp extravirgin olive oil

2 sprig rosemary

250 gr pork sausage

280 gr datterino tomato

500 gr durum wheat semolina)

to taste salt

Step 1:

Wash 280 g of datterini tomatoes and divide them in half lengthwise.

Remove the skin from 250 g of ribbon sausage and fluff it with a fork.

Heat 4 tablespoons of extra virgin olive oil in a large pan, add 1 peeled clove of garlic and the needles of 2 sprigs of rosemary and brown them.

Step 2:

Add the crumbled sausage and, stirring, cook it for about 5 minutes, or until it is golden and crunchy.

Place the cherry tomatoes in the pan, salt them lightly and sauté them for a few minutes, so that they take on flavor and soften.

Step 3:

In the meantime, bring plenty of water to the boil, add salt and boil 500 g of orecchiette for 7-8 minutes or for the time indicated on the package.

Drain the pasta al dente, transfer it to the pan and toss it on the heat to flavor it.

Season with a generous grind of pepper and serve.