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
Instructions:
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.