Orecchiette with Sausage and Brown Butter Sage Sauce

What’s the best thing you can do when a dish you really like at the restaurant is no longer available? Recreate it of course!

This recipe is inspired by a dish that a restaurant called Wildflour used to have. I have been craving for this for quite some time now. Am glad I dissected the flavors while savoring it during the times I ordered it.

Did my best to recreate the dish and it turned out great! The pasta shells was able to hold in much of the flavor from the brown butter sage with meaty bits of sausage bursting through each bite. The poached egg, when cut open envelopes the pasta with a light, silky yolk that balances the entire dish.

This recipe is by yours truly, making it from scratch, relying on my memory, taste buds and experience to come up with this masterpiece.

Serves 1-2

Prep time: 10 mins

Cooking time: 20 mins

Ingredients:

250 g of orecchiette

1 small white onion, diced

2 cloves of garlic, minced

1 tsp bacon (I used Tyrolian bacon again to keep up with the smokiness of the sausage)

50 grams of sausage (italian or anything smoked. In my case I used a smoked sausage with cheese)

1/4 cup grana padano or parmigiana regiano, or romano cheese, grated

1 tsbp sage leaves (minced); or 1/2 tsp dried sage

2 tbsps butter

salt and pepper to taste

1 fresh egg for poaching (I find that fresh organic eggs hold the yolk better)

A few taraggon leaves for garnish

Directions:

1. Cook the oriechette in water and salt until al dente. Do not drain the water.

2. In a skillet, melt the butter and wait for it to turn brown. Take care not to burn it.

3. Lower the heat of the stove to a medium heat, then add the onion, garlic and sage. Cook until onion is translucent.

4. Add the bacon and sausage and sauté. Ladle in some pasta water (5 tbsp) to thicken.

5. Add the oriechette and half the cheese and mix well. Add some of the pasta water (not too much) if it becomes too dry.

6. Season with salt and pepper.

7. Poach the egg until egg white is slightly firm but yolk is still runny.

8. Serve on a plate and top with the poached egg, the remaining cheese and a few tarragon leaves.

*optional: you can also grate toasted walnuts or almonds on top of the pasta to add a different element to the dish.

Let me know if you’ve tried the recipe because this dish is sure to please palates!

Wildflour Cafe + Bakery still serves a lot of wonderful dishes. Learn more by clicking this link.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s