Orecchiette con cime di rapa (orecchiette with turnip tops)

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

Spicy & bright Brussels sprouts pasta

For ➋-➌

fine sea salt

200-300 g Brussels sprouts 

5 garlic cloves 

1 shallot (optional) 

200 g orecchiette pasta 

1 tbs extra-virgin olive oil 

1 tbs butter 

zest of 1 lemon 

½ ts crushed red pepper flakes 

80-90 g grated Romano cheese 

Bring a large pot of generously salted water to a boil.

Meanwhile, chop the Brussels sprouts into ribbons. Transfer the shredded sprouts to a bowl and set aside. Slice the garlic and the shallot, if using, into half-moons. When the pasta water is boiling, add the orecchiette and cook according to the package instructions until the pasta is al dente. 

While the pasta is cooking, in a large skillet over medium heat, warm the olive oil and melt the butter. Add the garlic and shallot and sauté until fragrant, about 1 m. Add the Brussels sprouts and stir to combine. Season to taste with salt. Cover memove the lid and stir the vegetables—you should see some browning and the Brussels sprouts should be bright green and just tender. Reduce the heat to low, add the lemon zest and red pepper flakes, stir and cook until the pasta is done, about 4 m more. When the pasta is done, use a strainer or slotted spoon to transfer it directly into the pan with the vegetables. (Reserve the pasta water.) 

Stir to combine, then add 40-45 g of the grated Romano and 12 cl or so of the pasta cooking water. Stir briskly, adding more of the Romano and loosening with more pasta water as needed, up to 16 cl, until the pasta is loose and saucy. 

Taste and adjust the seasoning with more lemon zest, red pepper flakes or Romano. 

Top with a bit more Romano before serving.

Orecchiette with tomatoes & pecorino sauce

For ➍
400 g orecchiette pasta
400 g chopped tomatoes (or 20 cherry tomatoes)
2 garlic cloves, minced
2 tbs olive oil
salt & cracked black pepper
red pepper flakes (or dried chilli)
handful of fresh basil, finely chopped
150 g freshly grated pecorino cheese

Cut the tomatoes into quarters. Mix with the garlic, olive oil, a pinch of salt, pepper, red pepper flakes, and fresh basil in a bowl. Let rest for 2 h.

Cook the orecchiette in a large pot of boiling water until it is al dente.

Drain, keeping a small cup of the pasta water. Mix the tomatoes and cheese into the pasta, tossing to combine. Add a little of the pasta water if the pasta seems dry and mix well. Season with more salt and pepper if needed. Serve hot.

Use the sauce for any kind of sturdy or ridged pasta.