Orecchiette with Veal Chorizo

Orecchiette with Veal Chorizo

  • Servings: 4
  • Difficulty: Easy

This recipe was actually a wonderful accident. I defrosted a pound of ground veal only to realize when I started to cook it that it was ground veal chorizo (quite spicy) Well it turned out pretty good and my family enjoyed it so here it is. Enjoy!


  • 1 lb ground veal chorizo (spicy and gives a nice reddish color to the sauce)
  • 2 tablespoons EVOO
  • 1 large onion, finely minced
  • 1 large clove garlic, minced
  • salt & pepper to taste
  • 1 ½ cups chicken stock
  • 1/2 cup dry white wine
  • 2 Tablespoons capers (optional)
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 tsp chopped thyme
  • 1/2 tsp rosemary, chopped
  •  1/2 tsp fresh parsley, chopped
  • 12 ounces orecchiette pasta
  • 2 Tablespoons butter


    1. In a large deep skillet, heat EVOO. Add the onion and minced garlic. Cook over medium-high heat, stirring frequently, until soft, about 4-6  minutes.
    2. Raise heat to high. Add the ground veal then season with salt & pepper. Cook until veal is fully cooked and no longer pink, about 7-8 minutes. Any juices from the veal should be evaporated.
    3. Add the white wine. Bring to a boil. Boil until almost evaporated, about 4-5 minutes. Add the chicken stock, thyme, rosemary, and optional capers then simmer over medium-low heat until reduced by half, about 10 minutes.
    4. Cook the orecchiette according to package directions. Reserve 1/4 cup pasta liquid before draining well. Add the pasta to the skillet. Add the Parmigiano=Reggiano cheese, chopped parsley, and butter.  Cook over medium-low heat, stirring frequently until the sauce is thick and creamy, about 1-2 minutes. If too dry, add a little of the reserved pasta water until the consistency desired.
    5. Serve right away with some crusty bread and Enjoy!

    Note: You can add vegetables of your choice to make this a one-pan meal.

    Recipe adapted from Quentin Bacon.



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