Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon extra-virgin olive oil
  • 5 Tablespoons unsalted butter (divided)
  • 1 1/2 cups yellow onion (finely diced)
  • 3-4 garlic cloves (finely chopped)
  • 1 cup broccolini (cut into 1-inch pieces (1 bunch))
  • Red pepper flakes (to taste)
  • Salt and pepper (to taste)
  • 1 cup sun-dried tomatoes (julienned)
  • 16 oz. dried orecchiette pasta
  • 5 cups vegetable stock
  • 1/2 cup parmesan cheese* (freshly shredded)

Instruction

  • Heat a large sauté pan or dutch oven over medium heat. Add olive oil and 2 tablespoons butter to the pan and heat to melt. Add the onion, garlic, and broccolini to the pan, stirring to coat. Add a pinch of red pepper flakes and salt (continuing to layer in salt throughout the cooking process). Let cook for 3 minutes.
  • Add the sun-dried tomatoes, orecchiette, and vegetable stock, stirring to combine. Bring to a low simmer and cook for 11-13 minutes until the pasta is al dente. Check the directions on the pasta package to confirm cook time. Stir frequently to cook the pasta evenly. If pasta seems to have absorbed too much liquid, you can add in about 1/4 cup more as needed.
  • Remove from heat and stir in remaining butter and parmesan cheese until combined. Garnish with additional parmesan cheese as desired.