Orechiette - straying from the original recipe
My friend Marco from Pescara, Italy taught me his version of orechiette with rapini and pancetta, but I almost never have the exact ingredients sometimes rapini, but never pancetta. So, here's what I often make instead.
Orechiette - straying from the original recipe
My friend Marco from Pescara, Italy taught me his version of orechiette with rapini and pancetta, but I almost never have the exact ingredients sometimes rapini, but never pancetta. So, here's what I often make instead.
Open in Cookpad AppSteps
- 1
Assemble and prepare ingredients
- 2
Boil orechiette for 13-15 minutes. It tends to be pretty chewy.
- 3
Blister jalapeño in almost dry pan
- 4
Saute mushrooms with more oil
- 5
Add sausage and brown slightly (mine is precooked)
- 6
Add some more oil, toss in rapini or broccoli, add some wine to deglaze pan. Add a handful of water, throw on a lid and turn off the burner. The broccoli will cook nicely.
- 7
When pasta is done to your liking, drain keeping 1/2 cup pasta water. Add to skillet and turn on high. Stir and toss until water is almost gone.
- 8
Serve with salt, pepper, dash of oil, some wine
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