Bring a large saucepan of salted water to the boil. Add the orecchiette and cook until just al dente. Strain and set aside.
Squeeze the sausage mince from the casings and form into small bite sized meatballs.
Heat oil in a large frying pan over medium heat. Add the pork and fennel meatballs and cook until lightly browned on the outside. Add the mushrooms and garlic to the pan. Continue to cook, stirring occasionally for 4-5 minutes. Add the cherry tomatoes to the pan and cook for a further 2-3 minutes.
Return the orecchiette to the pan with the chicken stock. Reduce heat to low and simmer, uncovered for 10 minutes.
Add the baby spinach and chilli, if using, to the pan. Stir to combine then serve.
0 servings