Heat 1 tbsp olive oil in a large pot over medium heat.
1 tbsp olive oil
Remove the meat from the casing and add to the pan if using sausages. Break apart with a spoon and cook until the sausage is cooked and caramelized.
370 g Spicy Italian Sausages
Add the chili flakes, chopped onion, and a pinch of salt. Cook for 3-4 minutes until the onions are soft and translucent.
1 tsp chilli flakes, 1 red or brown onion
Add the courgette and cook for a couple of minutes.
1 courgette
Stir through the garlic and cook for a minute or so until aromatic.
5 cloves garlic
Add the oregano and pasta to the pan and stir to coat in the mix. Pour in half of the chicken stock, turn up the heat, and bring it all to a boil.
1 tbsp chopped fresh oregano, 750 ml chicken stock/broth, 225 g dry orecchiette pasta
Stir every so often as the mix is boiling, adding more stock as it reduces.
Once all the stock has been added and reduced, the pasta should be cooked to al dente.
Add the milk and greens then mix well. Cook for another couple of minutes until the greens have wilted.
40 ml milk, 80 mixed greens
Season to taste with a few grinds of black pepper and salt if needed.
Grate over some cheese before serving and enjoy.
Grated Grana Padano Cheese
