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Wednesday, September 4, 2013

Orrecchiete with onion and sage sauce

This is one of my favorite pasta recipes. It doesn't have a lot of ingredients, the point is to allow the flavors of sage and onion to really shine through. Serve with a little freshly grated Parmesan sprinkled on top and you have a lovely lunch / dinner, simple enough to throw together casually and sophisticated enough to make it feel like a special treat. :)

Last year: Flammkuchen (Tarte flambĂ©e) (Alsacian).
Two years ago: Baby making and no cooking. :)

Ingredients (serves 2):
  • 200 g orrecchiete pasta
  • 1 large yellow onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 rounded teaspoon sage powder (or two teaspoons dry chopped sage, or 1 small handful fresh sage, chopped)
  • 100 g creme fraiche (or heavy cream)
  • salt and pepper to taste
  • 2 tablespoons grated Parmesan to serve

Boil the pasta according to package instructions. Heat the oil in a pan. Add the chopped onion and the sliced garlic to it and fry on low heat until they're softened. Add the sage:

Mix well and cook for 2 more minutes. Add the pasta, lightly drained, and the cream.

Mix well. Remove from the heat.

Transfer to serving plates and add a tablespoon of Parmesan on top of each.

It's done, dig in! :)


  1. I love when recipes highlight the ingredients like this and don't bog it down with cream and salt. Great job!

    1. Hei Ashley, I love keeping it simple too. Thanks for the thumbs up and for stopping by :)



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