Orecchiette with Sausage Broccolini & Burrata
I’ve had a love affair with pasta for as long as I can remember. Pasta is pure comfort for me, it’s my culinary happy place. Making, eating, sharing it with others it’s what I crave. I spent my formative years in Northern Italy.
It’s where I learned how to drive a Vespa, how to navigate trains and buses, how to speak like a native, how to say more with my hands without words than I ever imagined possible and very high on the list how to properly cook pasta.
When I wasn’t out and about (riding around towns on Vespas and eating my weight in gelato) I spent a lot of time watching and learning to cook. A few things I know to be true are that first and foremost always start with quality ingredients. That whole saying about quality over quantity, yeah it’s true. Next up, don’t ever over cook your pasta.
It should be al dente (to the tooth) meaning the pasta should have a little BITE to it. Pasta water is magical. ALWAYS reserve a little before draining the pasta in case you need it finish the dish. This is one I’m passionate about, pasta should not be drowned in sauce.
I like to have a variety of dried pastas in all shapes and sizes in my pantry at all times. I’m not sure I could ever pick a favorite pasta shape. It would be like picking a favorite child. If you looked in my pantry you would probably think there are more than 5 people in our house just from the sheer amount of pasta. Goes back to that whole comfort food happy place thing.
It’s also nice to have the variety so I can pair my pastas with my sauces accordingly. Yes, certain pastas are better suited for specific sauces. Take this orecchiette dish for instance. Orecchiette has a unique domed shape, smooth on the inside and grooved on the outside, that makes it perfect for scooping up hearty sauces, and fresh vegetables.
Since I know you love pasta as much as I do I’m excited to share with you Barilla’s new line of Barilla®Collezione pastas. Barilla Collezione has five new unique pasta shapes that are inspired by the regions of Italy. They’re created using the finest ingredients and with a texture reminiscent of homemade pasta to inspire you in the kitchen.
You can find Barilla Collezione at grocery shelves nationwide starting this month and includes: Bucatini (Lazio), Casarecce (Sicily), Spaghetti alla Chitarra (Abruzzo), Orecchiette (Puglia) and Gnocchetti (Sardinia). What makes them unique? They’re extruded through bronze dies, a process that gives the pasta a rough, porous surface, resulting in a texture similar to homemade pasta. Nice right?
Barilla is name that you’ve grown to associate with high-quality taste and texture. Making it easy for you to create the magic of authentic Italian cooking in your home kitchen any day of the week.
EDITED TO ADD: Thank you for your entries. Contest has ended. Winner has been notified via email.
GIVEAWAY: 1 gift basket with the following:
A variety of Barilla Collezione product samples
Barilla apron or cooking utensils such as a fresh herb saver
$25 gift card for Williams Sonoma
Disclaimer: This is a sponsored post on behalf of Barilla, however, my opinions are entirely my own and I have not been paid to publish positive sentiments towards Barilla or their products.
What You Will Need:
- 1 pound Barilla Collezione Orecchiette
- kosher salt
- 8 ounces Brocolini - trimmed
- 1/4 cup lemon infused olive oil
- 2 cloves garlic - thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces cooked Italian sausage
- 8 ounces burrata
What To Do:
- Place a large pot of water onto boil. Generously season with salt. Add pasta and cook until just shy of al dente. Add broccolini to pasta and cook for approximately 1-2 minutes. remove with tongs and transfer to saute pan. Reserve 1/4 cup pasta water prior to draining.
- Into a large saute pan add: oil, garlic, pepper flakes. Heat over medium heat.
- Add pasta and sausage to saute pan. Toss to combine.
- Dollop burrata on prior to serving.