Sausage, red pepper & black olive orecchiette

Cooking Time: 20-25 minutes - Serves: 3-4 

The best provenҫal flavours with orecchiette pasta, pasta perfectio

Ingredients

Pork, Oven Roasted Tomato & Olive Chipolatas

250g Orecchiette Pasta

190g Red Pepper Pesto Cremoso

460g Roasted Red Peppers (jar)

200g Pitted Black Olives

100g Feta Cheese.

Fresh Basil Leaves

1tbsp Dried Oregano

Olive Oil

Salt & Pepper to season

Method

• In a large hot pan, cook your HECK sausages with a little oil until golden brown and cooked all the way through. Whilst they cook prep the pasta
• In a large pan, fill with boiling water and a teaspoon of salt and add in the Orecchiette pasta, allow to simmer on a medium heat until al dente or softened (however you prefer). Drain the water and place back into the pan then drizzle with a little olive oil
• To the pan of pasta, add in the red pepper pesto, dried oregano, salt & pepper and stir
• Now add in some small sausage chunks, black olives, sliced roasted red peppers, crumbled feta cheese and finish with some fresh basil and an extra crumbling of feta cheese
• Enjoy!