Meaning ‘little ears’, these pasta shapes are perfectly paired with sausage, potato and broccoli.
Courtesy of Anello Crescente, Head Chef at Casanova
- 2 cups orecchiette pasta
- 9 ounces Italian sausages
- ½ cup potato, peeled and diced in ½ inch cubes
- 4 ounces broccoli florets
- 1 garlic clove (sliced)
- 1½ cups of chicken broth
- Pinch chili flakes
- Extra Virgin olive oil
Start by putting a large pot of water to boil. Chop the broccoli and sausage to similar sized pieces as the potatoes.
Heat a pan and add a little oil followed by the sausage meat. Once the sausage is almost cooked add the garlic and sauté. Then add the broccoli, potatoes, chili flakes, chicken broth, and salt and pepper to taste.
Let the sauce simmer for 10 minutes; I always say it’s better to have the sauce be cooked and wait for the pasta then have overcooked pasta waiting for the sauce to cook. The water should be boiling by now, so add a good amount of salt to the water, and add the pasta. One minute before the pasta is ‘al dente’ strain most of the water, leaving half a cup of water inside the pot.
Mix everything in the sauce pan and sauté on high heat for the last minute.
What to Drink: Ceretto Barolo, Piedmonte
“This is Ceretto’s ‘baby’ Barolo and will drink a little younger than their single vineyard bottlings. Taut, rich, elegant and with excellent acidity, it’ll cut through the starchy potato and show plenty of fruit against the fat of the sausage.” Rupert Owen, Premier Crew sommelier