Lunch / Dinner
Orecchiette alla Norcina with Walnut Gremolata
Famous for its pork sausages and truffles, the town Norcia, in the mountains of southeastern Umbria, is also where the recipe “pasta alla Norcina” was created. A flavorful dish of pork sausage in a cream sauce, this version takes a unique twist and uses tender pork loin chops to balance the rich sauce. Walnuts often top this pasta, and when added to a gremolata, the fresh flavors of parsley and lemon shine through.
With tender pork in a rich cream sauce, this pasta recipe is as comforting as it gets. Orecchiette [oh-rayk-kee-EHT-teh] means “little ears” in Italian. It has a thick and chewy texture that’s great with the rich and creamy sauce.
FOR THE GREMOLATA, HEAT:
FOR THE PASTA, COOK:
FOR THE SAUCE, HEAT:
For the pasta, cook orecchiette in a pot of boiling salted water according to package directions; drain and set aside.
For the sauce, heat oil in a large skillet over medium-high until shimmering. Add pork chops; sauté until a thermometer inserted into chops registers 135°, 2 minutes per side. Transfer chops to a plate, let rest 5 minutes, then dice.
Stir in Pecorino Romano, nutmeg, orecchiette, and pork to heat through; season with salt and pepper flakes. Top servings with gremolata.
% Daily Value*
Total Fat 65g 100%
Saturated Fat 27g 135%
Cholesterol 187mg 62%
Sodium 426mg 17%
Carbs 61g 20%
*Percent Daily Values are based on a 2,000 calorie diet.