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

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Ingredients for 8 people

  • 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
  • Salt and black pepper to taste

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  • Preheat oven to 425°F; meanwhile, bring a large pot of water to boil; add salt to taste.
  • 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.
  • 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.
  • Cook pasta according to package directions, drain and toss with ribs mixture.
  • Finish with parsley, butter and cheese before serving.
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