Orecchiette Pasta | Cruise Scoop

Name: Orecchiette Pasta | Cruise Scoop
Ingredients: ½ pound / 225 grams orecchiette pasta or any other textured short pasta; ½ pound / 225 grams Italian sausage, casings removed, pick into 1-inch small clumps; 3 tablespoons extra-virgin olive oil; 3 large garlic cloves, finely sliced; 2 handfuls cherry tomatoes, halved; 1 large bunch broccoli rabe, roughly chopped; 1 handful pitted and drained kalamata olives, roughly chopped; 1 pinch crushed red pepper flakes; 2 handfuls parmigiano reggiano cheese, grated / shreeded; coarse kosher salt

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BY CHEF ANTON EGGER INGREDIENTS ½ pound / 225 grams orecchiette pasta or any other textured short pasta ½ pound / 225 grams Italian sausage, casings removed, pi

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Ingredients

½ pound / 225 grams orecchiette pasta or any other textured short pasta
½ pound / 225 grams Italian sausage, casings removed, pick into 1-inch small clumps
3 tablespoons extra-virgin olive oil
3 large garlic cloves, finely sliced
2 handfuls cherry tomatoes, halved
1 large bunch broccoli rabe, roughly chopped
1 handful pitted and drained kalamata olives, roughly chopped
1 pinch crushed red pepper flakes
2 handfuls parmigiano reggiano cheese, grated / shreeded
coarse kosher salt