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- Days after my first foray into One Dish Pasta, I was keen on
- creating a dish featuring one of my favorite of all pastas. Orecchiette means
- ‘little ear’ in Italian. If you make
- your own, you would use your thumb to create the little bowl that characterizes
- the pasta. The advantage of their shape
- is that these bowls are excellent for catching the sauce in so, unlike
- spaghetti or fettucine, they actually hold the sauce rather than just being
- coated with it. The recipe varies from
- the first One Dish Pasta in that the sausage and onion is cooked in the dish
- for about 15 minutes before the Orechiette is added. The cooking liquid is not water this time,
- it’s chicken stock and it’s added in as needed.
- Finally, once the pasta is cooked, the arugula is mixed in and wilts
- into the mixture. I chose to add Burrata
- to the finished pasta bowls. This may be
- too rich for your recent college grad, but if he or she wants to impress, this
- meltingly creamy cheese will do the trick. If budgetary concerns overrule the
- Burrata, a handful of Parmigiano will stand in perfectly well. Here are the recipes:
- Recipe for One Dish Spaghetti with Tomatoes and Onions
- Serves 4. Prep Time: 15 mins Total Time: 20 mins.
- 12 ounces spaghetti">linguine or spaghetti
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- Freshly grated Parmesan cheese, for serving
- 1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil,
- oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided
- 3 ½ cups Chicken Broth, divided or as needed
- 2 ½ cups Orecchiette Pasta or to taste
- 1 cup Baby Arugula or to taste
- 3. Pour 1 ½ cups of chicken broth into the sausage mixture and bring to
View Full Recipe at CHEWING THE FAT
