Fill a large pot with water and add a generous pinch of salt. Place the pot on the stove over high heat and bring the water to a boil.

Once the water is boiling, add the orecchiette pasta and stir gently to prevent the pasta from sticking together. Cook the pasta for 8-10 minutes or until it is tender but still slightly firm to the bite.

While the pasta is cooking, heat a large frying over medium heat and add a drizzle of olive oil. Once the oil is hot, add the diced mortadella and sauté for a few minutes until it is browned and crispy.

Add the chopped dried cherry tomatoes to the pan and continue cooking for another minute or so, stirring occasionally.

When the mortadella and cherry tomatoes are cooked, add the crumbled gorgonzola cheese to the skillet and stir gently until it begins to melt. If the sauce is too thick, add a drizzle of milk to thin it out to your desired consistency.

When the pasta is cooked, reserve about 1/2 cup of the pasta water and then drain the rest of the pasta in a colander.

Transfer the cooked pasta directly into the pan with the sauce and toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.

Taste the pasta and adjust the seasoning with salt if necessary.

Serve the creamy orecchiette pasta hot, garnished with some extra crumbled gorgonzola cheese and chopped fresh parsley, if desired.