The Mister’s Orecchiette 

Ingredients:

• 6 ounces orecchiette
• 8 ounces mild Italian sausage
• 4 ounces pancetta
• 2 small Roma tomatoes, seeded and diced
• 1 sprig of sage
• 1 sprig of thyme
• 2 cloves of garlic
• 1/2 teaspoon Gourmet Garden basil paste
• 1/2 teaspoon Tuscan seasoning
• 1/4 cup chicken stock
• Olive oil

The secret ingredient was diced pancetta, cooked up to just this side of crispy.

After browning the pancetta, drain on a paper towel and set aside.

Next up, mild Italian sausage formed into rustic square-ish meatballs and cooked on medium high heat. Once cooked thoroughly, remove and drain on a paper towel.

The pot of water is on to boil. The orecchiette is standing by and keeping the cheese company.

Fresh sage, thyme and garlic — peeled, rinsed and minced.

Olive oil infused with sage, thyme, garlic, red pepper flakes and basil. A sprinkle or two of Tuscan seasoning thrown in for good measure. Turn the heat on very low for 5 minutes.

1/4 cup chicken stock into the pan along with the cooked diced pancetta and Italian sausage. Heat on medium high heat for a few minutes.

By now the orecchiette has finished cooking. Drain well and add to pan. Heat on medium high heat for 2-3 minutes. Add the Roma tomatoes in the last minute and give it all a good stir to combine well.

Serve with a nice sprinkling of shredded Parmesan cheese.