Orecchiette with Italian pork sausage and greens

Serves 4


300 g orecchiette
3 medium size pure pork sausage or coarsely minced pork shoulder
2 cups equivalent or cooked greens - broccoli or broccolini or cime di rapa
1 chopped garlic clove
1 teaspoon chilli flakes
Salt, pepper, oil, cheese


Cook the orecchiette in plenty of salted water in a large saucepan.

Heat oil and add garlic. Continue adding the meat out of the casings, cook well, add pre-cooked greens (they must be well cooked), chilli flakes, salt and pepper to taste.

Drain orecchiette, toss in the sauce with cheese and extra Virgin olive oil to taste.

Serve with Stefano’s Pilsner from Mildura Brewery

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