Collezione Orecchiette with Smoked Short Ribs, Roasted Root Vegetables & Parmigiano
Collezione Orecchiette with Smoked Short Ribs, Roasted Root Vegetables & Parmigiano
40 minutes total
- Beef
- Classic Blue Box
- Dairy/Cream
- Expert
- Extra Virgin Olive Oil
- Gatherings
- Protein
- Weekend
- Weeknight
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.
Ingredients
Serves 8
1 | Box Barilla® Collezione Orecchiette |
5 | Tablespoons extra virgin olive oil, divided |
1 | Bunch rainbow carrots, peeled and diced |
1 | Turnip, diced |
1 | Parsnip, diced |
1 | Yellow onion, diced |
1 | Cup Cabernet |
1 | Cup beef broth |
2 | Cups prepared (store bought or from restaurant) smoked beef short rib meat, shredded |
1 | Tablespoon parsley, chiffonade |
2 | Tablespoons butter |
½ | Cup Parmigiano-Reggiano cheese, shredded |
To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 425°F; meanwhile, bring a large pot of water to boil; add salt to taste.
Step 2
Coat carrots, turnip and parsnip with 3 tablespoons olive oil, season with salt and pepper and roast in the oven until slightly brown, about 15 minutes. Set aside.
Step 3
In a skillet, sauté onion with remaining olive oil until light yellow, about 5 minutes, add wine and reduce to 1/3; add broth and short ribs. Once sauce comes to a simmer, stir in roasted vegetables.
Step 4
Cook pasta according to package directions, drain and toss with ribs mixture.
Step 5
Finish with parsley, butter and cheese before serving.