S t e p 1. Put olive oil into pan, squash (don’t cut) a clove of garlic. Let the oil absorb the flavor. Onion is optional, you can add a bit as well, I always add it.
S t e p 2. Take fresh meat sausages. I take in a local macelleria, made from fresh meat, a bit of herbs and cumin. Cumin is important here. Together with wine it’ll give an amazing smell and taste. Pinch the sausages off into small pieces, put into the pan. SAUTÉ. Add a bit of fresh rosemary.
S t e p 3. The heat on maximum. Pour a glass of Negroamaro or Primitivo wine. These types of wine are good because of a strong flavor. Let it bubble away, then stir in the tomato pure and cook for couple of minutes. Better 5 mins. Add salt & pepper.
S t e p 4. Cook fresh (not dry) pasta orecchiette in a separate pan of boiling salted water according to packet instructions. When ready, put them into the pan with sausages. Mix everything well. Let is stay in the pan for a minute.
S t e p 5. Serve on the plates and finely grate over a generous amount of Parmesan.