Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
COOK THE PASTA
Drop the Orecchiette into the water and stir. Cook according to the instructions on the pack.
COOK THE SAUSAGE
In a large fry pan gently heat oil. Once hot, add onions and cook on a gentle heat until almost caramelised, then add sausage and cook for 2-3 minutes. Add artichokes and wine and allow it to evaporate. Add the Olive sauce and simmer for 1 minute.
DRAIN AND MIX
Drain pasta 1 minute before the suggested time. Toss it in with the sauce for the final minute. Add the Grana Padano and parsley, serve with a drizzle of oil.
