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Orecchiette with Sausage and Padron Peppers:

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Servings 4

Ingredients
  

  • 1 lb Sabbiatos Orecchiette pasta
  • 1 tbsp Olive oil
  • ½ lb Sausage form into 1 inch balls
  • ½ cup Red onion diced
  • ¼ cup Carrot finely diced
  • 4 cloves Garlic sliced
  • ¼ cup white wine
  • 1 cup chicken stock
  • 2 tsp olive oil extra virgin
  • 1 cup Padron peppers or green peppers
  • 1 tbsp Unsalted butter
  • 2 tsp Sherry vinegar
  • Parmigiano-reggiano for serving

Instructions
 

  • In a sauté pan on high heat, heat 1 Tbs olive oil.  When hot, add the sausage.  Cook, stirring occasionally, until evenly browned, about 1 minute. Add the onions and carrots.  Cook until the onions are slightly translucent, about 2 minutes.  Add the garlic, continuously stirring to make sure it doesn't burn.  Once translucent, after about 90 seconds, add the wine.  Cook the wine until the pan is almost dry, 4 to 5 minutes.  Add the chicken stock, bring to a simmer, and decrease the heat to low.  
  • Drop the fresh Sabbiatos orecchiette into the boiling water. Once the pasta is cooked 80% through, until almost al dente, about 2 minutes, transfer to the sauté pan. Reserve the pasta water. Stir to incorporate the pasta and increase the heat to high.
  • Add the 2 tsps. extra-virgin olive oil to the simmering pan sauce and fold in the Padron peppers
  • Let the pasta finish cooking in the meat sauce. When the pasta is tender, add the butter to the pan and stir quickly to emulsify. Add the sherry vinegar and season with salt to taste. Remove from the heat.
  • Finish with freshly grated Parmigiano-Reggiano.

Notes

Credit for recipes goes to: Flour and Water pasta
by Thomas McNaughton with Paolo Lucchesi