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Orecchiette pasta with New Zealand spinach


Prep time10 minutes
Cooking time20 minutes
Total time30 minutes


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
250 g
New Zealand spinach (leaves picked, baby leaves reserved to garnish)
1⁄4 c
white wine
1⁄4 c
parmesan cheese
280 g


  1. Blanch the NZ spinach for 1 minute in boiling water, drain and immerse in cold water
  2. Cut sausages or remove sausagemeat from skins and fry until browned, then remove from pan
  3. Add olive oil to pan and add garlic at medium-to-high heat for 3-5 minutes
  4. 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
  5. In another pot, boil water and add orecchiette and cook for 12 minutes or until al dente
  6. Drain orecchiette from pot and add to pan of sausage and rapini then add Pecorino Romano
  7. Ready to serve


Olive oil, salt and pepper to taste