Orecchiette all Norcina

Orecchiette all Norcina

 (pasta with spinach, herb, and mushroom cream sauce)

Ingredients

½ cup Orecchiette pasta

TT salt & black pepper

2 tablespoons olive oil

2 large garlic cloves, crushed

TT Capers

TT Chopped Spinach

TT mushrooms, cleaned and coarsely chopped

TT Oregano-Basil-Chopped Parsley

1/2 to 1 teaspoon red pepper

TT grated parmigiano-reggiano cheese

TT Chicken Volute

3 tabs butter & flour for roux, cook out add chix stock adjust seasonings

Directions

Bring a large pot of water to a boil. Salt and add pasta. Cook until al dente (about 10 minutes). Drain shock and set aside.

In oil add garlic, mushrooms, spinach & capers, sauté together for 3 minutes until fragrant and soft

Add the chicken veloute, , and red pepper. Let the sauce cook for 3 to 5 minutes, stirring constantly.

Add the cooked pasta and the cheese and toss to coat evenly. If sauce is too thick, add some of the reserved pasta water.