Orecchiette pasta with turnip tops and sausages
Leonardo Pellacani
Menù Ingredients
q.s. Salt
q.s. Bread Crumbs,toasted
q.s. White wine
200 g. Italian sausage
500 g. Orecchiette pasta
Serve 6
Cook the orecchiette in boiling salted water until al dente. Meanwhile, in a saucepan, brown the sausage and deglaze with the white wine. In a pan warm up the broccoli, then add the sausage. Drain the orecchiette and toss together with the prepared sauce. Complete with a drizzle of extra virgin olive oil and the toasted breadcrumbs.
Use Pasta, Breadcrumbs and Sausage bearing that says gluten-free on the label.
