Ingredients

The following ingredients have 4 Servings
  • 400g vine-ripened cherry or baby heirloom tomatoes (see note)
  • 2 tablespoons olive oil
  • 2 chorizos, casings removed, thinly sliced
  • 3 garlic cloves, sliced
  • 3 cups (750ml) thickened cream
  • 2 cups (240g) frozen peas, blanched, refreshed
  • 1 cup (80g) finely grated pecorino, plus extra to serve
  • 400g orecchiette pasta
  • Basil leaves, to serve

Instruction

  • Preheat the oven to 170°C.
  • Place the tomatoes on a baking tray and drizzle with 1 tablespoon oil. Season, then roast for 5-6 minutes until just starting to wilt. Set aside.
  • Heat remaining 1 tablespoon oil in a frypan over medium heat. Add the chorizo and cook for 1-2 minutes each side until golden. Add the garlic and cook, stirring, for 2-3 minutes until golden and fragrant. Add the thickened cream, then bring to a simmer and cook for 3-4 minutes until slightly reduced. Stir in the peas and cheese, then season well.
  • Meanwhile, cook the pasta in boiling, salted water according to the packet instructions or until al dente. Drain, then toss with the sauce.
  • To serve, divide pasta among serving bowls and scatter with basil leaves, roasted tomatoes and extra pecorino.