|Family Favorite Recipe: “Ear Pasta” With Mascarpone Cheese|
My family adores pasta. And because many pasta recipes come together quickly, we eat more than our share. One of our favorite pasta dishes is one I adapted from a Giada De Laurentiis recipe for Orecchiete with Sausage, Beans, and Mascarpone.
Orecchiete is a small, dome-shaped pasta originating in the Puglia region of southern Italy. The shells look like small ears, which is why they’re named after the Italian word orecchio — meaning ear — combined with the suffix etto — meaning small. If you’ve not cooked with orecchiete, you’re missing a toothsome alternative to macaroni, ziti, and penne. The ears are thinner in the middle than on the edges, providing a “tender center, chewy outside” texture. They also excel at collecting sauces and the small bits of sausage and beans in this recipe. You can find orecchiete in most grocery stores on the dry pasta aisle.
This is a quick, easy, weeknight pasta recipe, but if you’re feeling adventurous, take a moment to make your own mascarpone cheese. It’s easier than you might think!
1 pound orecchiete pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8 to 10 minutes.
Source: GO MEDIA: Written by Mary Gerush - Image Credit: Mary Gerush