Orecchiette with Mascarpone Sauce
by Editorial Staff
Summary
| Prep Time | 3 mins |
| Cook Time | 10 mins |
| Total Time | 13 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pasta (orecchiette)
- Olive oil, for frying
- 1 teaspoon, kneaded Pul Biber, less or more to taste
- 1 onion (s)
- 1 red pepper (s)
- 1 clove garlic
- 3 cherry tomato (s)
- 1 cup mascarpone
- salt and pepper
- arugula
- 250 g chicken or turkey breast, cut into strips
Print Recipe
Pin Recipe Instructions
- Put on the pasta water at the beginning of the sauce preparation.
- First you put a little olive oil in the pan and add the turkey or chicken, cut into strips, onions, finely sliced garlic, paprika and pul biber over full heat. Fry well until the meat is golden brown. Then add the halved tomatoes and wait until they get a little color. Now you put the mascarpone in the pan. You have to wait a bit for it to dissipate.
- Now you put the noodles in the water and let them boil. To liquefy the sauce a little, you can add one or two tablespoons of pasta water. You can also add a little water to the broth if you like it spicier.
- Just season the sauce with salt and pepper and mix with the orecchiette. Finally, add some fresh rocket leaves to the dish.
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