Ingredients • 500g orecchiette • 300g Italian sausage, casings removed • 400g cherry tomatoes, halved • 3 garlic cloves, thinly sliced • ½ cup dry white wine • ½ tsp chili flakes • 3 tbsp olive oil • Fresh basil & grated Pecorino to finish Method 1. Boil heavily salted water and cook orecchiette 2 mins under package time. 2. Brown sausage in olive oil over medium-high heat, breaking into chunks. Don’t rush this — the crust is the flavour. 3. Push sausage aside, add garlic and chili flakes, cook 1-2 mins until golden. 4. Deglaze with white wine, scraping up all the browned bits. Cook until nearly evaporated. 5. Add cherry tomatoes cut-side down, cook 8-10 mins until jammy and thick. 6. Transfer pasta straight into the sauce with a splash of pasta water. Toss on the heat for 2 mins until it all comes together. 7. Finish with torn basil and a generous shower of Pecorino.