Tonight, we brighten up orecchiette pasta, pairing it with fresh tomato, zucchini and savoury sausage meat. A handful of Grana Padano cheese completes this generous and satisfying meal.
Cooking time20 minutes
Calories950 / serving
Allergens: Eggs, Milk, Wheat
Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water and boil, 9 to 11 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), thoroughly drain the pasta.
While the pasta boils, halve the zucchini lengthwise; cut into ⅓ inch half-moons. Medium-dice the tomato.
While the pasta continues to boil, in a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the sausage meat and cook, breaking up the meat with a spoon, 6 to 8 minutes, until cooked through and golden brown.
While the sausage meat cooks, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Cook, stirring constantly, 2 to 3 minutes, until the butter begins to brown (be careful not to overcook, as the butter can burn easily). Add the zucchini and sauté, stirring occasionally, 2 to 3 minutes, until beginning to brown. Add the tomato; season with the spice blend and S&P. Sauté, 2 to 3 minutes, until the tomato has softened.
To the pan of sausage meat, add the cooked pasta and sautéed vegetables. Add the demi-glace, ½ the Grana Padano and ½ the reserved cooking water. Stir to combine. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Season with S&P to taste. Divide the finished pasta between your plates. Garnish with the remaining Grana Padano. Bon appétit!
Health Canada recommends cooking Ground pork to a minimum internal temperature of 71°C