ORECCHIETTE WITH TOMATO & PECORINO SAUCE
COOKBOOK: WHAT KATIE ATE - Katie Quinn Davies
Orecchiette is a lovely textured pasta. Not too small and a slight firmer texture than your shell pasta. It originated in southern Italy and its main served with heavier chunky sauces.
The pancetta can be purchased from the deli, ask them to cut a block to make it easier for you to dice. The pancetta along with the pecorino sauce made this pasta absolutely delicious.
RECIPE Makes 4
250g cherry tomatoes - sliced in half lengthways
Salt & pepper
Handful of basil - chopped
Handful of oregano - chopped
Handful of parsley - chopped
1 red onion, chopped
2 cups frozen peas - thawed
600g orecchiette pasta
400g block of pancetta, diced
3 cups of cream
200g pecorino, grated
100g pine nuts, roasted
Place pine nuts in a microwavable dish, microwave for 2-4mins, stir. Or, you can fry nuts gentry for a min or two in a frying pan.
Add 1 tablespoon of olive oil in a deep pot, add the red onion. Fry until just soft. Add pancetta, fry for a min or two. Add tomatoes and peas. Salt and pepper. Add pine nuts & herbs. Stir well. Add cream. Simmer for 6-8mins. Remove from hotplate and set aside.
Fill a pot with water, half way. Add a tablespoon of olive oil and a teaspoon of salt, bring to boil. Add orecchiette, simmer for 10-12mins. Drain and add it to a serving plate.
In the meantime, add the pecorino to the white sauce mixture. Stir. Add the mixture to the pasta. Allow it to stand for 5-10mins before serving. PLEASE NOTE: Orecchiette is a lovely textured pasta, however, it cooks like a ravioli. It will rise to the top. Therefore if you add too much water you could be catching this pasta going over the pot.