PastaTomato

Orecchiette With Broccoli & Spicy Tomato

Orecchiette are little ‘ear’ shaped pasta shapes, traditionally served in Puglia with Cimi di Rapa - turnip top leaves. You can sometimes ﬁnd Cimi di Rapa in deli's, but if not, this recipe will taste just as good using Tenderstem® broccoli instead.

Prep Time: 15 mins
Cooking Time: 22 mins
4 people

Used in this recipe

Ingredients

2 tbsp Filippo Berio Olive Oil
400g can Cirio Chopped Tomatoes
2 spring onions, thinly sliced
2 garlic cloves, peeled and finely chopped
4 spicy sausages, skins removed and crumbled
225g broccoli, cut into florets
100ml chicken or vegetable stock
450g orecchiette pasta
4 tbsp Parmesan or Pecorino cheese, freshly grated
Filippo Berio Gran Cru Dauno Extra Virgin to serve

Method

In a large deep-sided frying pan, heat the olive oil over a low heat. Stir in the onions and garlic and cook for 2 minutes until soft.
Add the sausage and broccoli and cook for 5 minutes. Pour in the chopped tomatoes and stock.
Simmer for 15 minutes. Season with salt and black pepper.
Meanwhile, bring a large pan of salted water to the boil.
Cook the pasta according to packet instructions and drain, making sure to reserve a ladle of the water.
Return the pasta to the pan and stir in the spicy tomato sauce. Add the reserved water to loosen the sauce and bring back up to the boil.
Stir in the Parmesan cheese and serve with a drizzle of extra virgin olive oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.