Small ear-shaped pasta pieces with turnip tops, sausage and datterini tomatoes.
Small but with a great character
Servings: 4
Preparation: 15 min.
Cooking: 30 min.

250 gr (0,55 lbs) small ear-shaped pasta pieces

500 gr (1,1 lbs) turnip tops

250 gr (0,55 lbs) Italian sausage

300 gr (0,66 lbs) datterini or cherry tomatoes

1 garlic clove

3 tablespoons extra virgin olive oil

A pinch of salt

A pinch of ground chili



1 - Prepare the turnip tops eliminating the tougher stalks. Cut them into 8/10 cm (3/4 inches) pieces, rinse them carefully and put them in a large pot with water. The pasta will be cooked in the same pot. Set to boil over high heat.

2 - Meanwhile prepare the sauce. Rinse the tomatoes and halve them.


3 - Remove the skin from the sausage and break it into small pieces.

4 - Cut the garlic clove lengthwise and remove the heart. Chop it and put in a large non-stick sauté pan with 3 tablespoons extra virgin olive oil.


5 - Put the pan with garlic over medium heat, let sizzle for a while then add the sausage pieces.

6 - Cook about 10 minutes, until the sausage turns from pink into light brown then add the tomatoes.


7 - Add a pinch of salt and ground chili, to taste.

8 - Cover and simmer 10 minutes.


9 - Meantime check water with turnip tops. When it comes to a boil, add a handful of coarse sea salt, let boil 5 minutes more, then add pasta. For cooking time follow the instructions on the package.

10 - Drain and stir in pasta and turnip tips to the sauce. Toss and serve hot.

Useful Suggestions

If you like chili taste, you can use spicy sausage.