It’s that time again when we say “goodbye” to the previous year and “hello” to the new year ahead of us. It’s also that time when we make resolutions we hope to keep longer than a week.
Now, I usually resolve to not do things…not eat sugar…not skip the gym…not watch too much reality tv. But this year, I’m resolving to do more…be more kind…do more walking…see friends and family more.
And…I’m resolving to eat more Ontario pork and I don’t mean just eating more bacon. This year, I’m going to get out of my comfort zone, really branch out and try new cuts of pork, like the cheek and pork belly. I’m also going to try to cook my favourite cuts like tenderloin, sausage and pork chops in many more different ways.
But I don’t want to jump in with two feet and try to do too much too soon. Isn’t that how people fail at their resolutions? I want to start off slowly…you know, ease myself into this resolution with a simple yet delicious recipe
That’s why this Ontario pork sausage orecchiette is the perfect jumping off point for me. It’s working with pork sausage (which I know how and love to do!), incorporating some lovely fresh veggies and introducing myself to a new type of pasta. Don’t let the name scare you away, orecchiette (pronounced oh-reck-ee-ET-tay) is a pasta popular in Southern Italy that pairs perfectly with pork…and white wine! But if you can’t find it you can easily substitute any short-cut pasta, such as shells, fusilli or penne.
So, I’m going to start this new year off right; with a bowl of tasty pork orecchiette, a glass of white wine and an episode (or maybe two) of Real Housewives.
- 1 lb (500 g) Ontario pork sausage, casings removed
- 12 oz (375 g) orecchiette
- 1/3 cup (75 mL) olive oil
- 2 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 1/2 tsp (2 mL) hot pepper flakes
- 1 bunch rapini, trimmed and chopped
- 2 cups (500 mL) halved grape tomatoes
- 2 tbsp (30 mL) lemon juice
- 3/4 cup (175 mL) grated Parmesan cheese, divided
- 1 tsp (5 mL) lemon zest
- 1/4 cup (60 mL) torn fresh basil
1. In large pot of boiling, salted water, cook orecchiette until al dente; drain, reserving 1 cup (250 mL) cooking liquid.
2. Meanwhile, set large skillet over medium-high heat; crumble in sausage meat. Cook for about 5 minutes or until browned. Add olive oil, shallots, garlic and hot pepper flakes; cook for 2 minutes.
3. Add rapini; cover and cook for 5 minutes. Add tomatoes, lemon juice, cooked orecchiette and reserved cooking liquid; cook, tossing, for about 2 minutes or until heated through. Stir in 1/2 cup (125 mL) Parmesan and lemon zest. Transfer to serving platter; sprinkle with remaining Parmesan and basil.
Tip: Substitute any short-cut pasta, such as shells, fusilli or penne, for orecchiette.
|Pork Sausage Orecchiette
|1/8 of recipe