Filed Under: Cheese, Dinner, Less than 30 Minutes, Lunch, Pasta, Recipes, Vegetables

Orecchiette with a Rustic Sauce

This recipe was inspired by the Italian approach to pasta dishes: dressed very lightly with simple sauces made from the freshest of ingredients and often finished with a splash of red wine.

November 1st, 2012

by LeeAnne Wright

Makes 6 servings
Prep Time
Prep time to table time is 30 minutes
  • 3 tbsp olive oil, divided
  • 2 onions, peeled and thinly sliced
  • 1 tbsp minced garlic
  • 1 lb chopped cremini mushrooms
  • 2 cups tomato sauce
  • 1/2 cup red wine
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 lb orecchiette pasta grated Parmesan cheese, for topping (optional)
  1. In a large saucepan over medium heat, heat 1 tablespoon of olive oil. Add onions and sauté until very soft and golden brown, about 10 minutes; in the last minute of cooking, add garlic and sauté until fragrant. Transfer onions and garlic to a bowl. Add 1 tablespoon oil to saucepan and increase heat to high. Add half of the mushrooms; do not stir for 2 minutes. Continue to cook mushrooms, stirring, for another 2–3 minutes or until nicely golden; transfer mushrooms to bowl with onions. Repeat with remaining oil and mushrooms. Place onions and mushrooms back into pan. Stir in tomato sauce, wine, salt and pepper, cover pan and reduce heat to simmer.

  2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta 10 minutes. Reserving 1 cup of pasta water, drain pasta and transfer to saucepan. Toss pasta to coat lightly with sauce. Add some of the pasta water to loosen any sauce that has stuck to the pan. Let pasta and sauce simmer for 2 minutes. Serve pasta with grated Parmesan, if desired.

Nutrients Per Serving

334 calories, 10 g fat, 109 mg calcium, 281 mg sodium, 60 g carbohydrates, 1 g fibre, 13 g protein. Excellent source of vitamin C, riboflavin, manganese and selenium; source of calcium and iron.

Orecchiette with a Rustic Sauce
Photography by Ryan Szulc

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