I was introduced to this pasta by an Italian friend who used to bring her grandmother’s orecchiette back to London with her. I love it with this Calabrian pesto – the contrast of the creamy ricotta with the kick from the chilli works so well, especially with the springy ‘little ears’ of pasta. If you’re short of time, or making this mid-week, you can substitute dried pasta and it will still be delicious. If you cannot get orecchiette, rigatoni would be a good substitute. I would urge you to make the pasta if you have the time though – it’s very therapeutic once you get the hang of it. (Image of finished dish.)
© Prue Leith and Peta Leith, 2019. Images:© David Loftus, 2019.