Orecchiette Pasta with Chorizo & Creamy Neapolitan Sauce | Quick Italian Delight – Casa Nova Italian

Instructions:

1. Sautéing the Base

1. In a medium pan over medium heat, warm 10ml olive oil.
2. Add the finely chopped onion and garlic, and sauté for 2–3 minutes until fragrant and translucent.

2. Adding Chorizo & Mushrooms

1. Toss in the chopped chorizo and mushrooms.
2. Cook for 4 minutes, stirring often to toast the ingredients and release the flavours.
3. Pour in the white wine and allow it to fully evaporate.

3. Building the Sauce

1. Add a few ladles of warm broth if available (optional for depth).
2. Stir in the Neapolitan sauce and a touch of cream, letting the mixture come together into a creamy, aromatic sauce.
3. Simmer gently while you cook the pasta.

4. Cooking the Pasta

1. Boil 130g orecchiette in salted water until al dente (about 10–12 minutes or as per package instructions).
2. Drain and toss into the sauce, cooking together for another 2–3 minutes to allow the pasta to absorb the flavour.

5. Finishing Touch

1. Remove from heat.
2. Stir in grated Parmigiano, then season with salt and pepper.
3. Garnish with sliced shallots and a Parmigiano shaving or basil leaf.