400g fresh orecchiette
1 bunch fresh turnip tops (called rappi at the markets)
300g pork and fennel seed sausages
2 cloves garlic
1 long red chilli
100mL extra virgin olive oil
80g toasted breadcrumbs
Heat oil in a wide fry pan. Brown the chopped sausages.
Boil the orecchiette in a large pot with salted water.
Add chopped garlic, chilli and breadcrumbs to sausages and toss for a few seconds. Set aside.
Add turnip tops (rappi) to the water with the pasta and cook for 1 minute. Strain.
Bring the pan back to the stove and toss the pasta and turnip with the sausage mixture and a bit more olive oil.
Serve hot.
Recipe provided by Alba Salentinian Restaurant
