Boiled Ears in Blue Cheese Sauce
Orecchiette pasta (pronounced ‘oh-ray-key-ettay’) is a small, disk-shaped pasta that is formed into little bowls, or translated from Italian, ‘little ears’. I love using this pasta because the little bowls hold the sauce so well.
1 lb. orecchiette pasta
1 onion, chopped
2 cups vegetable or chicken stock
½ lb. blue cheese
2 medium tomatoes, chopped
2 tablespoons chopped fresh sage leaves
Boil pasta according to package directions. Meanwhile, in a medium skillet, sauté onion in a little olive oil until softened. Add stock and bring to a boil. Crumble in blue cheese and stir until melted (add more stock if necessary). Finally, stir in tomatoes and sage and let cook one more minute. Season with pepper.
Toss sauce with hot, drained pasta and serve immediately. Serves 4 – 6.
Fun Fact: There are hundred of pasta shapes from Italy and translated, there are some funny ones: Little worms, snails, little tongues, long rifles, thin hair, lantern holders, little dancing tin cans, and my favorite – chamber pots.