Cooking Time: 15 - 30 mins
Serves: 3   

Ingredients

3-4 Italian-style spicy sausages
6tbsp fresh breadcrumbs (or Sacla’ Garlic & Herb
Pangrattato if you don’t have time to make your own)
2 garlic cloves, crushed
a little olive oil
3tbsp chopped fresh flat-leaf parsley
250g pack Sacla’ fresh Orecchiette
1 pack Sacla’ Cherry Tomato & Wild Garlic Pasta Sauce
(or any other Sacla’ pasta sauce of your choice)
extra virgin olive oil, to serve

Instructions

First of all, fry or grill the sausages until cooked through. Let

them cool slightly, then slice them quite thinly, but not so they

fall apart. Toss the breadcrumbs and garlic in a little olive oil

(around 1tbsp), then quickly fry until lightly browned and crispy.

drain on kitchen paper then mix with the parsley and set aside.

Bring a large pan of salted water to the boil and cook the

pasta for 7 to 8 minutes or until just tender. Gently heat the

pour-over sauce. drain the pasta, return to the pan and mix

with the sauce and the sausages, with a good grinding of black

pepper. divide between 2 or 3 bowls, scatter over the crumbs

and a drizzle of oil.