For ➋ 250 g orecchiette,
3 garlic cloves, sliced
½ red chilli, sliced or 2 tsp red pepper flakes
5 anchovies*
200 g turnip tops (leaves teared from stems, chopped)**, or tenderstem broccoli
pecorino or toasted breadcrumbs (optional)
alt:
150 g Italian sausage
fresh rosemary
white wine
Begin by making and cooking the orecchiette and cooking it in salted boiling water. If using dried pasta, add the shredded turnip tops and cook together. If not, cook the shredded turnip tops in oil in a pan.
Meanwhile, gently fry the garlic and chilli with the anchovies in a little of their oil until the has softened a little and the anchovies have dissolved.
Drain the pasta (reserve 1 tbs of the cooking water), then add the pasta and broccoli to the anchovy pan and toss a few m to coat the pasta evenly. If needed***, add 1 tbs of the cooking water.
Add some pecorino, or crumbled toasted breadcrumbs if wanted.
*or use meat from an Italian sausage instead.
:: In a pan, add olive oil and sliced garlic in a cold pan. Add the red pepper flakes and finely chopped fresh rosemary, then crumble the sausage meat. Turn on the heat and cook for 10 m. Add the chopped turnip tops until soft and tender. Add a small glass of white wine.Cook the orecchiette in boiling water for 8 m. Drain and add the orecchiette to the vegetables. Add some pecorino, or crumbled toasted breadcrumbs if wanted. ::
**or use tenderstem broccoli.
***when using fresh pasta
