Cooking Classes

29.12.15

Pasta alla Norcina


It isn't often that I find a recipe using only ground pork. Usually it is mixed with beef and/or veal. Perhaps that and the simplicity of this recipe attracted me. Orchiette, fondly called little ears, pasta is suggested but I had none. Penne worked fine.

Rather than transcribe the recipe, just go to the source. Click here and you can find it on Cooks Illustrated in resplendent detail.

3 comments:

  1. This looks so tempting ♥

    summerdaisy.net

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    Replies
    1. I used some leftover meat sauce to fill some raviolis. Should be just as tasty.

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