Stir-fried day-old orecchiette with sausage and broccoli

Preheat the wok until piping hot.

Add a slick of oil and the sausage; break it up and cook until almost done, still a little pink. Remove to a bowl. Cook everything in small batches so the wok stays hot.

Stir-fry the broccoli with a quick splash of water to steam it at the start, season with salt and cook until dry; return to the bowl with the sausage.

Add a little more oil and the shallot and onion; cook until lightly caramelized and a little charred at the edges with some bite left.

Add the garlic until slightly fragrant, then remove.

The day before: boil extra orecchiette, drain, rinse well in cold water to remove surface starch, chill, toss with a little oil and refrigerate overnight.

Add a little more oil and the cold pasta; add a touch of butter and olive oil and let it sit to crisp on the bottom.

Season with black pepper.

Return the sausage, broccoli and onions with a touch of chicken stock and a little more butter to emulsify.

Add a small cornstarch and chicken stock slurry to make the sauce creamy.

Turn up the heat and add the cheese so it does not clump.

Serve with Sichuan chili oil and the fried onions on top.