Orecchiette With Spicy Sausage

 I made the Fried Rice Paella and had left over chorizo, so googled a recipe to use it up. I found this to be better than the fried rice. 

Orecchiette pasta
8 oz of chorizo casing removed
2 spring onions slices (white and green)
2 cloves garlic
8 oz mushrooms, sliced
2 c. grape tomatoes, sliced
1/2 c. chicken broth
1/2 c. pecorino cheese

Cook the pasta in salted water

Start the sausage cooking in a skillet with a few tablespoons of olive oil. Add spring onions cook for about 3 minutes, add garlic and mushrooms for about 3 minutes, add tomatoes for another 3 minutes.

When pasta is done, reserve 1c. of water. Add broth and cook for a minute, stir in pasta and cheese. Add water if necessary. Drizzle with additional olive oil and top with cheese and spring onions.