Ingredients
- 12 ounces dry orecchiette pasta
- 2 tablespoons oil (extra virgin olive oil, plus more for drizzling)
- 8 ounces chorizo sausage (fresh, or other spicy sausage, casings removed)
- 2 spring onions (white and light green parts only), thinly sliced, plus more for topping
- 2 cloves garlic, thinly sliced
- 8 ounces cremini mushrooms, sliced
- Freshly ground pepper
- 2 cups cherry tomatoes, halved
- 1/2 cup low sodium chicken broth
- 1/2 cup pecorino cheese, grated (or Parmesan cheese, plus more for serving)
How to Make
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Step 1: Bring pot of salted water to a boil. Add the pasta and cook as per package directions.
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Step 2: Meanwhile, heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 mins. Add the spring onions and cook until softened, about 3 more mins. Add the garlic, mushrooms, 1/2 teaspoon salt and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3 mins. Add the cherry tomatoes and cook until they softened slightly, about 3 more mins.
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Step 3: Reserve 1 cup of the pasta cooking water, then drain the pasta.
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Step 4: Add the broth to the skillet and cook, stirring 1 min.
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Step 5: Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary.
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Step 6: Season with salt and pepper.
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Step 7: Divide among bowls, drizzle with olive oil and top with more cheese and spring onions.
We hope you enjoy this recipe!
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