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

1. 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. 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. 3

   Add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.

4. 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. 5

   Meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.

6. 6

   Drain pasta well, then return it to the pot.

7. 7

   On top of the pasta, add the cheese, parsley, and butter, and stir gently.

8. 8

   Now add the veal sauce mixture to the pasta, stir gently.

9. 9

   Cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.

10. 10

    Transfer to bowls and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.