Orecchiette pasta alla Romano
2 servings
50 minutes
Orecchiette pasta alla Romano is a true embodiment of Roman cuisine, rich in traditions and flavors. The small ear-shaped orecchiette perfectly holds the aromatic tomato sauce, slowly simmered with onions and fresh basil. Tender meatballs made from veal with garlic and parsley add depth and richness to the dish. The flavor is enhanced by sautéed vegetables, a light hint of red wine, and the spiciness of chili pepper. The finishing touch is pecorino romano and parmesan cheese, giving it a creamy texture. This pasta warms the soul and transports you to the heart of Italy, where simple ingredients turn into gastronomic perfection.
1
Tomato sauce. Finely chop the onion, pour 30 grams of oil into a pot, and after 10 seconds add the onion. Fry the onion until white (do not overcook), immediately add the tomatoes, season with a little salt, let it simmer on low heat for about 50 minutes, and at the end add basil (tear the leaves by hand, without using a knife).
- Onion: 50 g
- Extra virgin olive oil: 60 ml
- Tomatoes: 500 g
- Salt: to taste
- Basil: to taste
2
Polpette (meatballs). Make minced meat from veal (better to take the thigh of a young calf), add salt, pepper, finely chopped garlic and parsley, and mix well. Form balls the size of a walnut - put them in the fridge for a while.
- Veal: 100 g
- Salt: to taste
- Ground black pepper: 4 g
- Garlic: 6 g
- Parsley: 20 g
3
Chop onion, carrot, and celery into small cubes, sauté in olive oil for a couple of minutes, no more. Pour in red wine while frying and wait for about another minute. When the wine evaporates, add tomato sauce, chili, parsley, meatballs, and cook for a couple more minutes.
- Onion: 50 g
- Carrot: 20 g
- Celery: 10 g
- Extra virgin olive oil: 60 ml
- Dry red wine: 20 ml
- Tomato sauce: 240 g
- Chili pepper: 6 g
- Parsley: 20 g
4
Add pasta to boiling water; it will be ready in 12-13 minutes. Once everything is ready, mix the meatballs, vegetables, and sauce with the orecchiette. Add grated cheeses.
- Orecchiette: 200 g
- Pecorino Romano cheese: 20 g
- Parmesan (Parmigiano Reggiano): 20 g
