CBF Cooking? This Pasta's Got You

 

Because sometimes... we just can’t be bothered.

Let’s be real – post-long weekend energy is low, another one’s around the corner, and cooking can feel like way too much admin. The last thing anyone wants is to decipher a long-winded recipe or hunt down obscure ingredients. But as the chill creeps in, it’s nice to whip up something warm and comforting – without resorting to another takeaway.

Enter: our twist on a classic Italian orecchiette. It's cosy, it's quick, and it’ll be on your plate in under 30 minutes. The trick? Cook the meatballs while the pasta’s boiling. Easy.

It’s hearty without being heavy – perfect for a midweek dinner!

Pork, Cavolo Nero & Tomato Orecchiette

Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

 
 

Ingredients

  • 200g orecchiette

  • 150g pork sausage mince (just squeeze it out of the skins)

  • 1 shallot, peeled + sliced

  • 10 cherry tomatoes, halved

  • 150ml olive oil

  • 300ml pasta water (save it!)

  • ½ bunch cavolo nero, chopped

  • 70g parmesan, finely grated

  • Salt + black pepper

Method

  1. Bring a medium pot of salted water to the boil and cook pasta for about 11 minutes, until al dente.

  2. While that’s happening, heat a large fry pan over medium heat. Roll the sausage mince into rough little meatballs (around 15g each) and pop them into the pan – give them space so they get nice and golden.

  3. Once browned, add the shallot and cherry tomatoes. Let the tomatoes break down into a jammy sauce.

  4. Pour in the olive oil and pasta water. Let it bubble away and reduce by half.

  5. Drain the pasta and toss it into the pan with the cavolo nero. Give it all a good stir.

  6. Finish with parmesan, salt and lots of pepper.

Dinner = sorted.

 
THOMAS NEWFIELD