Gluten-free Orecchiette Pasta with Tomatoes and Sausage
Ingredients Serves 4
- 320 g of Marcelli Formaggi gluten-free orecchiette pasta
- 200 g of sausages
- 25 g of 2025 Harvest Olio Fresco
- 1 onion
- 1 clove of garlic
- 300 g of crushed tomatoes
- 50 g of white wine
- 1 tablespoon of fennel seeds
- 35 g of Marcelli Formaggi Pecorino Brigantaccio
- Salt and pepper as required
Instructions
Chop up the onion and garlic, then sauté in a pan with the fennel seeds and the sausage broken up into small pieces. Add wine and simmer for a few minutes until reduced, then add the crushed tomatoes and continue to cook for 30-40 minutes.
Add salt and pepper to taste. Meanwhile, boil the orecchiette pasta according to package directions, drain, and toss with the sausage sauce, the pecorino cheese, and the olive oil. Serve immediately.
This recipe is made with Farabella gluten-free orecchiette and Bionaturae crushed tomatoes — both available in our shop.
