Orecchiette with Veal, Capers, and White Wine Recipe

Orecchiette with Veal, Capers, and White Wine

5.0

(1,713)

29 Reviews

Capers and white wine add a nice punch to the tender veal ragù in this elegant and fast pasta.

Grace Parisi

Updated on January 26, 2024

Orecchiette with Veal, Capers, and White Wine — Photo:
Diana Chistruga

Total Time:

40 mins

Yield:

4 servings

When chef Marc Vetri tasted this pasta by former F&W food editor Grace Parisi, he raved about it. "The sauce fits the pasta," he said in praise of the meat and sauce flavored with white wine, capers, thyme, and rosemary, then tossed with the orecchiette. "The meat, the capers — they hang on to the pasta when you lift up your fork."

Frequently asked questions

What is orecchiette?

Orecchiette is a classic Italian pasta shape common in central and southern Italy. The name, orecchiette, translates to “little ears” — the name is due to the pasta's ear-like, concave shape.

How long should I cook orecchiette?

In general, if using store-bought pasta, it’s best to cook according to package directions. For most store-bought dried orecchiette pastas, cook for about 12 minutes until al dente. If you are using fresh pasta, the time is much shorter, about two to three minutes.

Make ahead

The veal sauce can be covered and refrigerated overnight. Rewarm the sauce in a saucepan over medium-low heat before serving.

Suggested pairing

Pour a crisp, substantial white blend from northern Italy with this pasta.

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Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1 pound ground veal
Kosher salt
Freshly ground black pepper
½ cup dry white wine
1 ½ cups chicken stock
1 teaspoon chopped thyme
½ teaspoon chopped rosemary
2 tablespoons small capers, rinsed
¾ pound orecchiette
½ cup Parmigiano-Reggiano cheese, grated
¼ cup chopped flat-leaf parsley
2 tablespoons unsalted butter

Directions

Diana Chistruga

Ingredients.
Diana Chistruga

In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
Diana Chistruga

Add the veal, season with salt and pepper, and raise the heat to high.
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Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
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Add the white wine to the skillet.
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Boil over high heat until nearly evaporated, about 5 minutes.
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Add the chicken stock, thyme, rosemary, and capers.
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Simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
Diana Chistruga

Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, parsley, and butter.
Diana Chistruga

Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes.
Diana Chistruga

Transfer to bowls and serve right away.