Orecchiette Pasta With Veal, Capers, and Herb-White Wine Sauce

"I made this for my "foody" Italian spouse and it totally impressed! This ended Valentine's Day on a very high note (*wink*). Packed full of earthy flavors and light, creamy sauce. This will now be part of our bi-weekly recipe rotation!"
 
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Ready In:
35mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • In a large skillet, heat the olive oil. Add onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
  • Add the ground veal, season with salt and pepper, and cook until veal is no longer pink and most of the liquid has evaporated, about 8 minutes.
  • Add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
  • Reduce heat to moderate, and add the chicken stock, thyme, rosemary and capers and simmer until the liquid is reduced by half, about 10 minutes.
  • Meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
  • Drain pasta well, then return it to the pot.
  • On top of the pasta, add the cheese, parsley, and butter, and stir gently.
  • Now add the veal sauce mixture to the pasta, stir gently.
  • Cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
  • Transfer to bowls and serve right away.

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Reviews

  1. Really wonderful recipe!!! All the flavors come together well!!! I added chopped broccoli to make it a complete meal. FABULOUS!!! This is a must try recipe!!!
     
  2. I thought this was a tasty, easy to make dish. It was good for a weeknight meal. The shape of the pasta was ideal for "trapping" the meat and sauce. I found I needed to boost the flavor a bit by adding extra salt and using grated parm on the finished product, but overall I liked it. Thanks!
     
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