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.
Ingredients
FOR THE GREMOLATA, HEAT:
FOR THE PASTA, COOK:
FOR THE SAUCE, HEAT:
ADD:
STIR IN:
Instructions
For the gremolata, heat oil in a nonstick skillet over medium. Toast bread crumbs and walnuts, 3–4 minutes; transfer to a bowl and let cool. Stir in parsley and zest and season gremolata with salt.
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.
Add mushrooms to skillet; cook over medium-high heat until browned, 4–5 minutes. Stir in shallots, garlic, and rosemary; cook 1 minute. Deglaze skillet with wine; reduce until evaporated.
Stir in cream and bring sauce to a boil. Reduce heat to medium and simmer sauce until thickened, 5–6 minutes.
Stir in Pecorino Romano, nutmeg, orecchiette, and pork to heat through; season with salt and pepper flakes. Top servings with gremolata.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 1016
% Daily Value*
Total Fat 65g 100%
Saturated Fat 27g 135%
Cholesterol 187mg 62%
Sodium 426mg 17%
Carbs 61g 20%
Protein 43g
*Percent Daily Values are based on a 2,000 calorie diet.