2 tbsp olive oil
1 Spanish onion, thinly sliced
2 cloves garlic, thinly sliced
1 small red chilli, thinly sliced
4 (about 500gm) pork and fennel sausages, casings removed
4 (about 500gm) Roma tomatoes, coarsely chopped
50 gm rocket
400 gm dried orecchiette
shaved Pecorino to serve
We used Merguez sausages.
Gourmet Traveller magazine
Heat olive oil in a frying pan over medium heat, cook onion, garlic and chilli for 5 minutes or until soft.
Add sausage to onions and break meat into pieces using the back of a spoon.
Increase heat to high and cook, stirring frequently, for 10 minutes or until sausage is golden and cooked through.
Add tomato and rocket, season to taste with sea salt and freshly ground black pepper.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan.
Add sausage mixture, toss to combine and serve immediately with Pecorino.