Most commonly served with broccoli rabe, ear-shaped orecchiette is Puglia’s most popular pasta.
With bacon, ricotta and the less bitter kale, this easy main course pasta comes together in minutes.
Orecchiette with Kale, Bacon and Ricotta
Prep Time: Less than 30 min
Total Time: Less than 30 min
- 1/2 lb orecchiette
- Kale (see Here’s How)
- 1/2 cup finely shredded Parmesan
- 1/2 cup ricotta
Directions: Cook pasta according to package directions until al dente. Drain, reserving half a cup of the pasta water. When the pasta is cooked, toss it in the skillet with the kale. Add Parmesan cheese and enough reserved pasta water to make a thin sauce. Season to taste with salt and pepper. Serve with ricotta.
1. Remove the thick stem from the leaves of 1 bunch of kale. Chop or tear into pieces.
2. Place a large skillet over medium heat. Add 4 slices of bacon (chopped). Cook until the fat renders out and the bacon is crisp. Remove. Add 3 cloves minced garlic and 1/2 teaspoon red pepper flakes, cooking for 30 seconds. Add the kale and stir to coat in bacon fat.
3. Cook until the leaves are softened and a deep green colour, about 10 minutes. A 1 to 2 tablespoons lemon juice, to taste. Season with salt and pepper.
Farmers of Wine Red Blend, Italy, $15.99
The last in our series of Italian food and wine pairings.