Orecchiette with Veal Chorizo
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
- 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.
- 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.
- 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.
- 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.
- 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.