Orecchiette Pasta With Veal, Capers, And Herb- Wine Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 lb ground veal
• 2 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 1/2 cup dry wine
• 1 1/2 cups chicken stock
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 2 tablespoons capers, drained
• 12 ounces orecchiette, dry
• 1/2 cup parmigiano-reggiano cheese, grated
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons butter

Recipe

• 1 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.
• 2 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.
• 3 add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
• 4 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.
• 5 meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
• 6 drain pasta well, then return it to the pot.
• 7 on top of the pasta, add the cheese, parsley, and butter, and stir gently.
• 8 now add the veal sauce mixture to the pasta, stir gently.
• 9 cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
• 10 transfer to bowls and serve right away.