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!

Ingredients

  • 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

    Directions

    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.

     


    Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

     

    Braised Pork Ragu

    Braised Pork Ragu

    • Servings: 6-8
    • Difficulty: Easy

    Braised Pork Ragu brings your basic tomato sauce to a whole new level! We simmer our pork ragu for hours to bring out the most delicious, sophisticated flavors that will impress your family & friends. This is a hearty meat sauce and any leftovers can be frozen for a quick, last-minute weeknight dinner with pasta, risotto, mashed potatoes, or polenta, just use your imagination. It's the epitome of Italian comfort food and sure to please. Can you tell we love it?? ❤😋

    Ingredients

    • 2½-3 lbs. pork shoulder, bone-in (use boneless if bone-in is not available)
    • Kosher salt to season pork shoulder
    • 2 Tablespoons EVOO
    • 2 large onions, finely chopped
    • 2 carrots, grated
    • 8 cloves Dorot frozen  garlic, minced ( you can get Dorot’s at Target & Trader Joe’s)
    • 3/4 tsp dried thyme
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 2 bay leaves
    • 1 pinch Chili de Arbol flakes
    • 1 tsp Kosher salt (omit if salt sensitive)
    • dash of pepper to taste
    • 1 cup dry red wine
    • 1  28-ounce can Cento San Marzano Tomatoes
    • 1  6-ounce can tomato paste
    • 1  28-ounce can crushed tomatoes (we use Cento)
    • 1½ cups water
    • fresh basil for pasta garnish

    Directions

    1. Trim & remove any excess fat from the pork shoulder.
    2. Pat the surface of the pork shoulder with paper towels until dry.
    3. Season on all sides with Kosher salt & black pepper.
    4. Heat the EVOO in a large dutch over medium heat. Once the oil is hot enough, sear the pork on all sides, about 3 minutes on each side., until golden brown crust on all sides.
    5. Remove from pan and set aside on a plate.
    6. Add onions and carrots. Cook until softened but not brown, about 4-6 minutes.
    7. Add Kosher salt, garlic, dried thyme, dried oregano & dried basil, chili flakes and bay leaves.
    8. Cook, stirring occasionally for 2 minutes.
    9. Add red wine,  stir and cook until wine has slightly reduced, about 5 minutes.
    10. Add whole tomatoes & their liquid, crushed tomatoes, tomato paste, and water.
    11. Stir to combine then add the pork shoulder back into the dutch oven. The liquid should be at least halfway up the meat, but more is good.
    12. Bring to a boil, reduce heat to a simmer and cover but leave the lid slightly open to allow slight reduction of sauce as it cooks.
    13. Stir occasionally, turning the pork to ensure all sides come in contact with the sauce.
    14. Cook the pork for 5-5½ hours until the meat is so tender that it is easily shredded with a fork.
    15. When pork is done, remove meat into a bowl and shred into pieces with 2 forks.
    16. Remove the bay leaves from sauce and discard. Return the shredded pork to the dutch oven. Cook an additional 30 minutes to marry the flavors.
    17. Continue cooking on low while preparing your favorite pasta.
    18. Garnish finished dish with some fresh basil, whole or torn.

    Note: We serve this hearty pork ragu over Pappardelle with a side of stuffed artichokes.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

    Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Back to top
    gf logo