Orecchiette, roasted tomatoes, fetta - Braun Power blend Jug Blender to blend sauce. Choose medium to give a little bit texture not so liquid.

In a large baking tray add the sliced tomatoes, garlic, thyme and Fetta. Drizzle with a generous amount of olive oil and season with sea salt and black pepper.

Place the tray in the oven at 180°C for 15-20 minutes, until everything has softened and caramelised. Remove from the oven and set aside.

While the tomatoes are roasting, bring a large pot of salted water to the boil. Add the orecchiette and cook according to packet instructions (about 8-10 minutes). Scoop out of the water and reserve the pasta liquid.

Place a large fry pan over medium heat with olive oil. Remove the sausage casing, break off small pieces and cook until browned.

Add the roasted tomatoes, garlic and Fetta to a blender and blitz to a rough paste.

Add the roasted tomato sauce to the fry pan with the sausage and some reserved pasta water to loosen. Bring to a gentle simmer.

Add the asparagus and the orecchiette, stir through and cook until the asparagus is just soft, about 5 minutes.

Serve in a bowl with a little grated parmesan.