Best Orecchiette All Norcina Recipes

ORECCHIETTE WITH SPICY SAUSAGE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the spring onions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, 1/2 teaspoon salt, and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3 minutes. Add the cherry tomatoes and cook until they soften slightly, about 3 more minutes.
• Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the broth to the skillet and cook, stirring, 1 minute. Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with more cheese and spring onions.

PASTA ALLA NORCINA

Steps:

• Spray a large plate with vegetable oil spray. In a medium bowl, dissolve 1/2 teaspoon salt and baking soda in 4 teaspoons water. Gently fold in pork until combined and let stand for 10 minutes.
• Add one-third of the garlic, 3/4 teaspoon rosemary, 3/4 teaspoon pepper, and nutmeg and smear with a rubber spatula until well combined and tacky, 10 to 15 seconds. Transfer sausage mixture to prepared plate and form into a rough 6 inch (15-cm) patty.
• Pulse mushrooms in food processor until finely chopped, 10 to 12 pulses.
• In a 12-inch (30-cm) skillet over medium-high heat, warm 2 teaspoons of the oil until just smoking. Add patty and cook, without moving it, until browned, 2 to 3 minutes. Flip and continue to cook until well browned on second side, 2 to 3 minutes longer (very center will be raw). Transfer patty to cutting board and chop into 1/8- to 1/4-inch (3- to 6-mm) pieces.
• In a large pot over high heat, bring 4 quarts water to a boil. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and return it to pot.
• Meanwhile, in now-empty skillet over medium heat, warm 3 teaspoons oil. Add mushrooms and remaining pinch salt and cook, stirring frequently, until browned, 7 to 9 minutes. Stir in remaining garlic, remaining 1/2 teaspoon rosemary, remaining 1/2 teaspoon pepper, and remaining 2 teaspoons oil and cook until fragrant, about 30 seconds.
• Stir in wine, scraping up any browned bits, and cook until completely evaporated, 3 to 5 minutes. Stir in sausage, cream, and 3/4 cup pasta cooking water and simmer until meat is no longer pink, 1 to 3 minutes. Off heat, stir in Pecorino Romano until smooth.
• Add sauce, parsley, and lemon juice to pasta and toss to coat. Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve immediately.

ONE PAN ORECCHIETTE PASTA

Steps:

• Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
• Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
• Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.