RECIPE: Holiday Pasta

December 1, 2013 at 7:32 am · Filed under Christmas, Pasta-Pizza, Recipes, Thanksgiving & Fall

Holiday orrecchiete with turkey sausage.
Photo courtesy Marriott.

Chef Cat Cora developed this special holiday pasta dish for Residence Inn By Marriott. It incorporates seasonal ingredients—pumpkin sage and cinnamon and turkey sausage.

Why was it developed for Marriott Residence Inn? All rooms feature fully-stocked kitchens, as well as complimentary grocery delivery service so that guests can have any necessary ingredients delivered right to their rooms. Those who are tired of eating restaurant meals on the road can cook their own.

RECIPE: VERY MERRY HOLIDAY PASTA

Ingredients For 4-6 Servings

3 tablespoons olive oil

8 ounces turkey or chicken sausage, diced

2 tablespoons garlic, minced

1 pound orecchiette

1 cup white wine

1 cup canned pumpkin

1 cup chicken stock

1/2 cup heavy cream

1 teaspoon cinnamon

Salt and pepper, to taste

½ cup Parmesan cheese

1 tablespoon fresh sage, thin sliced

Preparation

1. BOIL water for pasta in a pasta pot, fitted with a strainer. Add the fresh orecchiette pasta to boiling water, cook until al dente, about 5 minutes. Set aside.

2. HEAT olive oil in a skillet over medium heat. Add turkey or chicken sausage and saute for 3-4 minutes. Remove from pan and set aside.

3. ADD garlic to the pan and sauté for 2 minutes, stirring continuously. Add white wine and reduce heat by half. Add in chicken stock, canned pumpkin, heavy cream and cinnamon. Stir until well mixed. Add the turkey or chicken sausage to the sauce and simmer for 10 minutes.

4. ADD the cooked orecchiette pasta and toss. Season with salt and pepper to taste. Transfer to a warm platter or bowls; top with Parmesan cheese and fresh sage and serve.

WHY ORECCHIETTE?

Orecchiette are a short cut of pasta in a cupped shape, good for catching sauce. They work well with chunky meat and vegetable sauces.

Orecchiette (pronounced oh-reh-KYEH-tay) is Italian for “small ears”: orecchio (ear) and etto (small). Orecchiette is plural; the singular is orecchietta.

The cut is one of the three pasta specialties of the Puglia region of southern Italy, along with cavatelli and cavaturi. The traditional orecchiette dish in Puglia is orecchiette alle cime di rapa, with broccoli rabe (rapini).

In some areas, a tomato-based sauce (al sugo) is served, with or without miniature meatballs (al ragù) and/or a sprinkling of ricotta forte, a seasoned sheep’s milk ricotta that’s not easy to find in the U.S. Use ricota salata instead—or default to Asiago, Grana Padano, Parmesan or Pecorino (see the great Italian grating cheeses).

Check out the different types of pasta in our tasty Pasta Glossary.