Orecchiette with Tomato Butter Sauce

I have a new favorite kind of pasta, orecchiette. They are thick, chewy, little "ears" and they are wonderful. I like that they taste more like fresh pasta, even though they are dried and their heartiness can stand up too and compliments any sauce. This particular sauce was invented by a game I usually reserve for stir frys, namely, getting rid of all the odds and ends in the fridge. I really just started throwing the things I had together in a pan, and the results were so rich and delicious, I just had to make it again. So next time you find your self with a variety of bits and left over supplies, don't despair or grab that trash bag quite yet. A little imagination, and the safety of having a good take out place around the corner goes along way. Who knows you may invent something delicious.





Orecchiette with Tomato Butter Sauce:

1/2 lb of orcheitte

1 tbsp of olive oil

1 medium yellow onion

1 shallot

1 sausage link

2 heaping tbsp of tomato paste

1 cup of canned tomato sauce

1 tbsp of cream cheese

2 tbsp of butter

1 cup of part skim ricotta cheese

1 tsp of dried basil

Salt and Pepper

Parmesan for serving



Make the orecchiette according to package directions, al dente. Heat the olive oil in a large skillet over medium heat. Dice the onion and add to the pan. Cook until softens slightly, about 4 minutes. Squeeze the sausage from it's casing into the pan. Dice the shallot and add as well. Stir all together and add tomato paste, cook until sausage is browned and onions are soft, about 3 minutes. Add tomato sauce and bring to a boil. Stir in cream cheese and butter until melted and incorporated. Add basil and salt and pepper to taste (taste first, I barely needed any salt). When pasta is cooked and drained, remove sauce from heat and stir in ricotta cheese. Add pasta to the pan and stir to coat with sauce. Serve with parmesan cheese.



Happy Eating.