Pasta is one of my all time comforting foods , I am especially fond of this Orecchiette ( little ear shaped pasta ) from Landmark restaurant in NYC . It seems like Chef Marc Murphy has found a winning way to combine French and Italian flavors in the most perfect way . This dish contains Italian sausage , which , being a vegetarian ,I do not eat . Feel free to omit or use a ground vegetarian substitute easily found in many supermarkets .
Serves 6 to 8
Chef MarcMurphy of Landmarc restaurant NYC
1 lb Orecchiette pasta
salt to taste
2 lbs Italian sausage ( without fennel seeds )
3 tbs olive oil
3 cloves garlic , sliced thin
1 quart heavy cream
1 1/2 tbs chopped fresh rosemary
1 cup freshly grated parmesan cheese
Pepper to taste
Bring a large pot of salted water to a boil . Add pasta and cook until al dente . Strain and reserve ; keep warm .
Remove casings from sausage and crumble into small pieces . Heat the oil in a large saute pan over medium heat . Add the sausage and brown lightly . Add garlic and brown lightly . Add the cream and cook 3 to 5 minutes . Add pasta , rosemary and parmesan . Season to taste with salt and pepper .
Place pasta in small bowls and serve with parmesan .
Filed under: italian, Pork Tagged: | Chef Marc Murphy, Landmarc restaurant NYC, Orecchiette alla Norcina, Pasta with sausage, Quick and easy
