Orecchiette and Parmesan-Tomato Sauce

This orecchiette and parmesan-tomato sauce is amped up with caramelized onions, sweet, red vermouth, parmesan rinds, and sautéed earthy mushrooms to help offset the acidity of the tomatoes.

4.50 from 8 votes

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Prep Time: 15

Cook Time: 50

Servings:

Calories: 591kcal

Equipment

Wide pot
Large pot
Colander

Ingredients

1 teaspoon neutral cooking oil plus more, as needed
3 tablespoons butter
1 Vidalia onion peeled and thinly sliced
10 ounces cremini mushrooms sliced
½ cup sweet vermouth (red)
1 cup vegetable stock
15 ounce can crushed tomatoes
2 Parmesan rinds optional
1 pound orecchiette
Salt, pepper, garlic powder, pinch of sugar, and crushed red pepper to taste

Garnish:

Grated Parmesan
Freshly minced parsley

Instructions

Caramelize the Onions:

Heat the neutral cooking oil in a wide pot over medium heat. Add the onions and cook for 8-10 minutes until they begin to turn brown, flipping regularly. Melt the butter into the pot and adjust the heat as necessary to keep them from burning. Continue cooking over moderate heat, turning often, for an additional 10-15 minutes until they are well caramelized. Transfer to a bowl and sprinkle with salt.

Brown the Mushrooms:

If the pot seems dry, add a little oil. Add the mushrooms and cook, turning regularly, for 8-12 minutes until they release liquid and begin to crisp up. Adjust the heat as necessary to prevent them from burning. Season with salt, pepper, and crushed red pepper.

Deglaze the Pot:

Return the caramelized onions to the pot and add the sweet vermouth, scraping up any browned bits stuck to the bottom. Bring to a boil for 2-3 minutes until reduced slightly.

Finish the Sauce:

Add the vegetable stock and crushed tomatoes and stir to combine. Add the parmesan rinds and season with more salt, pepper, and a liberal shake of crushed red pepper. If you like a sweeter sauce, add a pinch of sugar. Add a sprinkle of garlic powder, if desired (or you can add fresh minced garlic to the mushrooms for about 1 minute before you deglaze the pot!).
Bring the sauce to a very low boil and then reduce heat and simmer for 20 minutes. Taste and season again to your preferences.

Boil the Pasta:

Bring a large pot of liberally salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/3 cu pasta cooking water.

Finish the Dish:

Add the pasta cooking water to the pot and bring to a low boil. Add the pasta and cook for 1-2 minutes until it is glossy and coated with sauce. Turn off the heat and serve immediately.

To Serve:

Divide the orecchiette between bowls and garnish with freshly minced parsley and more grated parmesan cheese. Enjoy!

Nutrition

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