Recipe
Smoked Mushrooms And Tasso Over Orecchiette
Ingredients
- 1 pound orecchiette, cooked just prior to serving
- 2 tablespoons olive oil
- 1/2 cup chopped tasso
- 1 tablespoon chopped green onions (white parts only)
- 1 tablespoon chopped shallots
- 1 teaspoon chopped garlic
- 1 pound Smoked Mushrooms
- 2 1/2 cups heavy cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce (recommended: Emeril's Kick it Up Hot Red Sauce)
- 1/2 teaspoon salt
- 1/2 cup finely grated Parmesan, plus 3 more tablespoons for garnish
- 2 tablespoons cold unsalted butter, cut into pieces
- 3 tablespoons chopped green onions (green parts), for garnish
Directions
- Bring a pot of salted water to a boil. Add the orecchiette and cook until just al dente, about 3 minutes. Drain in a colander, return to the pot, and toss with 1 tablespoon of the oil.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the tasso and cook, stirring, for about 2 minutes. Add the green onion whites, the shallots, and garlic and cook until fragrant, 30 seconds. Add the smoked mushrooms, stir well, and cook for 1 minute. Add the cream and cook until reduced by half, about 10 minutes. Add the Worcestershire, hot sauce, salt, 1/2 cup cheese, and cold butter and stir well.
- Divide the pasta among 4 or 6 plates and spoon the sauce evenly over the top. Garnish with the green onions and remaining 3 tablespoons cheese and serve immediately.
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