Orecchiette pasta with turnip tops and sausages

chef

Leonardo Pellacani

Other 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.