Hello everyone! Here is another recipe from my ‘1000 Italian Recipes’ cookbook. I am actually surprised at the fact that most of the featured recipes in this cookbook require no more than 8 ingredients to create such a lip-smacking dish – which is a good thing because it means less preparation, easy, quick, and simple, and obviously less expenses. You know what they say, less is definitely more.
Orecchiette is basically a type of pasta shaped roughly like small ears, hence the name (orecchio, ear, OR orecchiette, little ears). They are slightly domed with their centres are thinner than their rims. This particular shape gives them an interestingly variable texture; soft in the middle and somewhat more chewy on the outside.
PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 4
- 2 cups orecchiette pasta (or other shaped pasta)
- 2 chorizo sausages, sliced
- 1 leek, sliced thinly
- 1/2 red onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp rosemary leaves, finely chopped
- 2 tbsp garlic-infused extra virgin olive oil
- Fresh red chillies, optional
- Shaved parmesan cheese
- Cook the pasta in boiling, salted water according to the packet instructions. Drain and set aside reserving about 2-3 tbsp of the cooking water.
- Meanwhile, heat the oil over high heat in a medium-sized pan and fry the chorizo sausages until golden. Remove from the pan and set aside.
- Sweat the garlic and onions without colouring. Then add the rosemary leaves and leeks. Reduce the heat and cook until soft, about 3-5 minutes.
- Return the chorizo sausages to the pan and add the reserved cooking water. Turn the heat off and toss together with the pasta. Season with a touch of pepper and fresh chillies if desired, and shaved parmesan cheese.
– Ally xx