Orecchiette Pasta with Sausage Sundried Tomatoes Basil and Scrambled Eggs
|Sausage ball||1 Pound|
|Olive oil||2 Teaspoon|
|Sundried tomatoes||2 Tablespoon|
|Garlic||1⁄4 Cup (4 tbs), finely chopped|
|Orecchietta pasta||1 Packet|
|Pasta water||1⁄2 Cup (8 tbs)|
|Beef stock||1 Cup (16 tbs)|
|Egg||2 , scrambled|
|Basil||1 Cup (16 tbs)|
|Red flakes||1 Dash|
1.Finely chop garlic and prepare scrambled eggs before hand.
2.Heat a pot on medium heat and add some olive oil to it.
3.Once heated, add the sausages and let it cook for sometime.
4.Add the sun dried tomatoes for color and flavor.
5.Throw in the finely chopped garlic and keep stirring as it cooks.
6.Now add the oregano and let it cook for a bit.
7.Cook the pasta on a different pot for a few minutes.
8.Once the pasta is cooked, add the pasta to the sausages and then add pasta water and beef stock to it.
9.Add eggs and basil leaves for that cheesy texture and flavor.
10.Serve the pasta hot by sprinkling some chilly flakes for adding an extra twist to the dish.