Chef Barret Jones shares a restaurant quality recipe using the Kingfishers Bend Farm Wagyu Sausage:

Pasta alla Norcina – Orecchiette, sausage, zucchini, crème fraiche, parmesan, basil 

Feeds

6

Time

20 – 25 minutes

Ingredients

50 ml Olive oil  

1 Piece Zucchini

3 Small Shallot

10g Sea Salt

400g Dried Orecchiette

500g Kingfisher Sausages

1 Piece Fresh Red  Chilli

100g Crème Fraiche 

50g Parmigiana Regiano 

Fresh Basil – to garnish

Lemon – half juiced 

Olive Oil to drizzle 

Method: 

Slice your shallots, dice zucchini, cut sausages, chop chilli and set aside. 

Place a large pot of water on stove with a good few pinches of salt. Bring to a simmer. 

Place a large pan on stove and bring to a medium heat, add a good drizzle of olive oil. Now add your sausages and cook till slightly golden. Now add your shallots and salt. Cook for 3 – 4 minutes. Add your chilli and zucchini. Place your pasta in the water and cook till al dente – read your packet as each packet is different. Once pasta is cooked strain but keep some of the pasta water. Add the pasta to the pan with a few hundered mls of pasta water. Add the crème fraiche, lemon juice and a few good cracks of black pepper. Check the seasoning, place into your serving dish, grate parmesan over the top, add basil leaves and drizzle with olive oil.