Orecchiette Alla Calabrese
Mar 01, 2013 10:41AM ● Published by tina
Known for a deep, rich, red color and spicy flavor, the Calabria pepper is featured in this month's recipe from Chef Luciano Salvadore
Sponsored by Patrizio Osteria Southlake
Written by Executive Chef Luciano Salvadore, Patrizio Osteria Southlake
Made with Calabria peppers and crumbled Italian sausage, this traditional spicy dish is delicious when paired with the Grigich Hills Zinfandel.
Ingredients and Amounts:
6 oz. Orecchiette pasta
2 oz Broccolini florets
4 oz Ground sausage with julienne leeks
1 tsp slivered garlic
1 oz Calabria peppers cut in small round
2 oz Marinara sauce
salt & pepper - as needed
3 Tbsp Extra virgin olive oil
2 Tbsp basil chiffonade
1. In a hot sauté pan, but 2 Tbsp of the oil with the garlic, add the sausage, salt & pepper and cook for a couple of minutes at medium heat to get the sausage crispy.
2. Add the broccolini and peppers – cook for another minute to blend the flavor.
3. Add the marinara sauce and basil. In the meantime, cook the orecchiette pasta until al dente in salted water. Drain well and toss in the sauce – mix well.
4. Place in a pasta bowl and mound in the center as much as possible. Finish with extra virgin olive oil and serve.