Orecchiette is one of my favourite pasta since I was a child. It actually means ‘small ears’ and originated from the Italian region of Puglia (the heel of the boot). It is traditionally paired with rapini (Orecchiette alle cime di rapa) or a tomato based sauce with horse meat (Orecchiette con ragu’ di cavallo). However, since these ingredients are rarer and/or not appetising, I often see it paired with sausage, broccoli and chilli.

This is a veganised version of a recipe by Jenn Segal of Once Upon a Chef, which was adapted from Lidia Bastianich’s recipe found in  Lidia’s Italian Table. I used Tofurky Sauage in place of Italian sausage as well as a salted organic vegan butter and vegetable stock. Jenn also uses Pecorino Romano, which is my favourite Italian cheese, but I held back, as I’m trying to go completely dairy free right now. There is plenty of flavour in this dish, so you really don’t need cheese or even a vegan cheese substitute. Of course, I tested this recipe on my meat and dairy loving partner, who approved of the flavours and didn’t add any sneaky cheese when I wasn’t looking. This recipe is quick and easy and of course delicious as well.

Orecchiette with Tofurky Sausage and Broccoli

Ingredients:

250g orecchiette

Sea salt

2-3 tbsp olive oil

2 cloves garlic, minced

2 Tofurky Sausage (I used Beer Brats), cubed

Florets from 1 head of broccoli

1-2 red chillies, remove seeds and sliced

1 cup vegetable stock

2-3 tbsp vegan butter (I used Funky Fields Organic Spreadable)

a drizzle of EVO or garlic infused EVO, to serve (optional)

Method:

1. First, boil salted water and cook orecchiette according to packet directions. Strain when cooked and leave to the side.

2. Heat 1-2 tablespoons of olive oil in a frying pan, then add garlic and sausage. Sauté for 2 minutes or until the sausages are browned. Remove from pan and put to the side.

3. Add another tablespoon of olive oil and sauté red chillies and broccoli for a minute.

4. Add liquid stock to the pan and simmer for 5-6 minutes, or until stock is nearly absorbed and broccoli is cooked.

5. Add sausage with garlic, cooked orecchiette and vegan butter. Let the butter melt to coat the pasta. Reheat for a minute if needed or serve immediately.

*serves 3