Orecchiette Sausage Pasta in Creamy Tomato Sauce
Ingredients
- 400g / 14oz orecchiette pasta )
- olive oil
- garlic cloves
- 500g / 1lb Italian pork sausages )
- white wine )
- tomato passata )
- cream
- milk )
- parmesan
- Italian herbs )
- red pepper flakes )
- each salt and pepper
- kale leaves )
- Parmesan
Method
- Bring a large pot of water to the boil and cook pasta according to packet directions MINUS 1 minute. Just before draining, scoop out 1 cup of pasta cooking water and set aside. (Note 4)
- Heat oil in a very large skillet over high heat. Add garlic and cook for 15 seconds.
- Add sausage meat and cook, breaking it up as you go, until there are some little golden bits - about 4 minutes.
- Add wine and cook, scraping the bottom of the skillet to remove the golden bits, and allow wine to evaporate - the winey smell will disappear.
- Add remaining ingredients except kale. Stir well, bring to simmer then turn stove down to low and simmer gently for 2 minutes to bring all the flavours together.
- Add pasta and kale. Toss well for 1 minute to coat pasta well with the sauce - it will thicken. If the sauce gets too thick, use the reserved pasta cooking water to loosen it up (Note 4).
- Serve immediately, garnished with freshly grated parmesan