Orecchiette, Roasted Tomatoes and Riverina Fetta
by
JERRY MAI
Click play to watch Jerry make the recipe
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Yield 4
Prep time
10 MinCook time
35 MinTotal time
45 MinOrecchiette, Roasted Tomatoes and Riverina Fetta
Creamy, savoury, and bursting with fresh flavours. This orecchiette dish combines sweet roasted tomatoes, Riverina Dairy Co. Fetta, and crispy pork sausage for a comforting yet vibrant pasta experience. With a silky homemade tomato-fetta sauce blended effortlessly in the Braun Jug Blender, it’s a gourmet meal made simple.
Ingredients
- 500g vine ripen Tomatoes
- 1 clove Garlic, cut in half
- 200g Riverina Dairy Co. Fetta
- 400g orecchiette
- 2 Italian pork sausages, remove skin
- 2 bunch asparagus, trimmed and sliced on an angle
- Olive oil
- Sea Salt
- Pepper
- 4 sprigs thyme
- Parmesan
Instructions
- In a large baking tray add the sliced tomatoes, garlic, thyme and Riverina Dairy Co. Fetta drizzle with a generous amount of olive oil and season with sea salt and black pepper. Place the tray in the oven at 180c for 15-20 minutes, until everything has softened and caramelised. Remove from the oven and set aside.
- While the tomatoes are roasting, place a pot of water over high heat and bring to a boil. When the water comes to a boil add a generous amount of salt to the water and add the Orecchiette and cook according to instructions on the packet, about 8-10 minutes.
- Place a large fry pan over medium heat, drizzle some olive oil, remove the sausage casing and break off small pieces of the pork sausage and cook until browned.
- In the Braun Jug Blender add the roasted Tomatoes, Garlic and Riverena Dairy Co. Fetta to a rough paste.
- Add the Roasted Tomato Sauce to the fry pan with the sausage and bring with some of the reserved pasta water to help loosen it up, then bring to a gentle simmer. Add the Asparagus (I like to snap mine in 2, discard the base) and the Orecchiette, stir through and cook until the asparagus is just soft, about 5 minutes.
- Serve in a bowl with a little grated parmesan.