I am best at what I do when I am hungry, and I have been living on a wing and a prayer lately because I have been so busy. Between cooking classes in Melbourne, a wedding to attend in Bali next weekend, (it’s tough, but someone has to do it!) Christmas looming, a new book hitting the store REALLY REALLY soon.…and the associated launch to plan, I have literally been sucking down gallons of Crio for sustenance and not much else, though my thighs would declare otherwise. So a girl gets hungry…and then something delish like this happens. I do love simple food, and I have to say the best flavours are created when you limit yourself to really good basic ingredients, with less fiddle and more speed. I know you’re going to love this one. Requests for more have already been ringing in my ears. So go, channel your inner Italian mama and get the water boiling.
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- 1 Pack Orecchiete pasta (around 350g is usual size), cooked to instructions on packet in the normal way, not in Thermie
- 2 cured italian sausages (I used mild for a sweeter flavour)
- 1 head of garlic, completely peeled
- Butter as needed
- 1 generous Handful fresh sage leaves
- Murray River pink salt flakes to taste
- Asiago cheese to taste or other strong flavoured, but soft cheese
While the pasta is cooking (it takes longer than most pasta shapes) place roughly chopped sausage and all garlic into Thermo bowl and chop 8 sec/speed 8. Hit Reverse once or twice to make sure you get a rough but fairly even chop. We are going for chunky, rustic mouth sized pieces.
Cook 15 min/Varoma/speed 2.
Place the butter into a flat frypan on a medium heat and toss gently until it starts to brown. Throw the sage leaves in a few at a time and remove and drain on paper towels as soon as they become crispy. Repeat with all the leaves until done, adding butter as needed. Sprinkle with salt and set aside.
Aseemble the dish with cooked pasta, a generous helping of the sausage mixture, sage leaves and crumbled cheese.