Orecchiette pasta with paprika cheese sauce – Grilled peppers, dried tomatoes, onions roasted in the oven and fresh goat’s cheese are the delicious flavors in this fine pasta dish from Puglia in Italy.
How to make sure your pasta is al dente
Nothing beats perfectly prepared, al dente pasta. But how do you know if she’s done? There are numerous ways to test how done your pasta is as you cook it. As the saying goes, throw a piece of pasta against the wall and if it sticks, it’s done. Shockingly, as much as we had fun experimenting with this method, we found that the best way to test pasta is to just taste it. “Al dente” in Italian means “can be felt up to the tooth”, which means that it is still slightly firm to the bite. While your pasta is cooking, taste a piece of it regularly and carefully. If it’s still too firm, let them cook a little longer.
In some of our recipes we specify that the pasta should be removed from the pot when it is “almost al dente”. This is because the pasta is later cooked in a sauce. Taking the noodles out of the water just before the “bite” will ensure that the end product will not be overcooked.
if you like our Orecchiette pasta with paprika cheese sauce and fried egg, you might also be interested in these dishes:
- Pizza di pasta sfoglia vegan
- Italian pasta idea with porcini mushrooms
- Potato goulash with paprika quickly and inexpensively
- Pasta e ceci – pasta with chickpeas
- Fried aubergines with roasted peppers
- more pasta ideas…
Orecchiette pasta with pepper and cheese sauce
- 400 G Orecchiette* or other short pasta
- 1 Onion
- 1-2 clove of garlic
- 300 G pickled grilled peppers* In the glas
- 5 tbsp. native olive oil*
- 220 G Ajvar Paprika paste from the jar, mild
- 160 G goat cream cheese
- 1 prize sugar
- 4 eggs
- kosher salt*
- pepper from the mill
- 1 small bunch parsley
- vegetable broth optional
- Peel onion and garlic, dice.1-2 clove of garlic, 1 Onion
- Pour the grilled peppers into a sieve, drain well and puree finely in a blender or with a hand blender.300 G pickled grilled peppers*
- Heat about 2 tablespoons of olive oil in a pan and sauté the onion and garlic for about 5 minutes. Add the ajvar and the pureed paprika, bring to the boil once and stir in the goat’s cream cheese. Season with salt, pepper and a pinch of sugar. If the sauce is too thick for you, add a little vegetable broth.5 tbsp. native olive oil*
- Meanwhile, cook the orecciette in lightly salted water according to package directions.400 G Orecchiette*
- Heat the remaining olive oil in a coated pan and the fried eggs in it. Don’t forget salt and pepper.4 eggs, 5 tbsp. native olive oil*
- Rinse the parsley, shake dry, pluck the leaves from the stalks and chop.1 small bunch parsley
- Drain the orecciette and mix with the paprika sauce while it is dripping wet.
- Serve sprinkled with the fried eggs and parsley.