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Gluten-free Orecchiette Pasta with tomatoes and sausage

Gluten-free Orecchiette Pasta with tomatoes and sausage

Serves 4

320 g of gluten-free orecchiette pasta
200 g of sausages
25 g of extra virgin olive oil
1 onion
1 clove of garlic
300 g of crushed tomatoes
50 g of white wine
1 tablespoon of fennel seeds
35 g of grated pecorino cheese
Salt and pepper as required


Chop up the onion and garlic then sauté in a pan with the fennels 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 extra virgin olive oil. Serve immediately.

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