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Collezione Orecchiette with Smoked Short Ribs, Roasted Root Vegetables & Parmigiano

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Collezione Orecchiette with Smoked Short Ribs, Roasted Root Vegetables & Parmigiano

40 minutes total

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.

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