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

Recipe by Momginerd
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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