Recipe: Prawn and Sausage Orecchiette

Serves 2
For the orecchiette
Ingredients
1 cup semolina flour
1⁄4 cup all-purpose flour 1 cup water
1 teaspoon olive oil
1⁄2 teaspoon salt
Method

1. Combine all Ingredients and work/ knead into dough ball until elastic consistency.
2. Cover with a damp towel and rest for 20 minutes.
3. Cut dough into quarters and roll pieces into logs and cut into 1⁄2-inch pieces.
4. Use a butter knife to shape the orecchiette.
5. Blanch 3 minutes or until pasta floats.
6. Drain and toss with olive oil to prevent sticking and place in the refrigerator to cool down.

For the tomato sauce
Ingredients
1⁄2 sweet onion, diced
1 tablespoon fresh garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1⁄2 cup dry white wine
2 quarts plum tomatoes, hand torn
Method

1. In a saucepan, add 1-2 tablespoons olive oil, onion, garlic and dry herbs.
2. Once translucent, deglaze with white wine, reduce by half and add plum tomatoes.
3. Cook on medium-low for 10 minutes.
4. Season to taste with salt and pepper

Sausage and prawns
Ingredients
1 cup uncooked Italian sausage 6 prawns, diced
1 tablespoon fresh garlic, minced
1 tablespoon shallots, minced
For garnish
Ingredients
Parmesan cheese, fresh parsley, fresh basil
Method

1. Cook the sausage at 350 Fahrenheit on a sheet tray for 10 minutes or until fully cooked.
2. Let cool and crumble by hand.
3. In a sauté pan, sear the prawns.
4. Remove the prawns from the pan. Add 3⁄4 of a cup of the Italian sausage, 1 tablespoon of fresh minced garlic, 1 tablespoon of minced shallots. Cook until garlic and shallots are fragrant.
5. Deglaze with 2 ounces of white wine, add 8 ounces of the tomato sauce.
6. Return prawns to pan and simmer for about 3 minutes. Remove from heat, add in orecchiette until fully warm.
7. Serve and top with fresh-grated Parmesan cheese, fresh parsley and basil.
8. Optional — drizzle with extra-virgin olive oil.