Ingredients for Orecchiette Pasta With Veal Capers And Herb White Wine Sauce
- Extra Virgin Olive Oil
- 1 medium yellow onion, finely chopped
- Garlic Clove
- 1 pound ground veal
- Salt and freshly ground black pepper to taste
- Fresh Ground Black Pepper
- Dry White Wine
- 1 cup chicken stock
- Fresh Thyme
- Fresh Rosemary
- 2 tablespoons capers, drained
- 1 pound orecchiette pasta
- Parmigiano Reggiano Cheese
- Fresh Flat Leaf Parsley
- 2 tablespoons butter
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How to Make Orecchiette Pasta With Veal Capers And Herb White Wine Sauce
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until softened, about 5 minutes.
- Add ground veal and season generously with salt and pepper. Cook, breaking up the meat with a spoon, until browned and cooked through, about 8 minutes.
- Pour in white wine and bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the wine is nearly evaporated, about 3-5 minutes.
- Reduce heat to medium-low. Stir in chicken stock, thyme, rosemary, and capers. Simmer until the sauce has reduced and slightly thickened, about 10 minutes.
- While the sauce simmers, cook orecchiette according to package directions in a large pot of boiling salted water until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
- Return the drained pasta to the pot. Add Pecorino Romano cheese, parsley, and butter. Toss gently to combine.
- Pour the veal sauce over the pasta and toss gently to coat. If the sauce is too thick, add a little pasta water at a time until you reach your desired consistency.
- Cook for 1-2 minutes, stirring frequently, until the sauce is creamy and well combined with the pasta.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
17g
Fat
50g
Carbs
24g
