Orecchiette pasta with New Zealand spinach

Summary

A take on the traditional Southern Italian dish from Bari.

sausages (you can dice them up or use he sausage meat out of the skins)

4 clv

garlic

250 g

New Zealand spinach (leaves picked, baby leaves reserved to garnish)

1⁄4 c

white wine

1⁄4 c

parmesan cheese

280 g

pasta

Blanch the NZ spinach for 1 minute in boiling water, drain and immerse in cold water
Cut sausages or remove sausagemeat from skins and fry until browned, then remove from pan
Add olive oil to pan and add garlic at medium-to-high heat for 3-5 minutes
Add NZ spinach to pan with salt and pepper and saute for 10-15 minute at low heat, then add sausage and white wine, stir and then cover with lid
In another pot, boil water and add orecchiette and cook for 12 minutes or until al dente
Drain orecchiette from pot and add to pan of sausage and rapini then add Pecorino Romano
Ready to serve

Olive oil, salt and pepper to taste