Silky & creamy CIME DI RAPE, meaty & garlicky SALSICCIA TOSCANA, fiery chilly flakes and a touch of extra virgin olive oil – the perfect companion for super colourful ORECCHIETTE.
In a sauce pan add some EVO oil and a crushed garlic clove (skin-on), after a couple minutes add the friarelli or cime di rapa and cook for about 5 minutes. Then add the sausage in small pieces and cook it for further 10 minutes. Add the pasta to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen and keep tossing for a minute on high heat. Add chilli flakes for extra pleasure!