Orecchiette with Ground Pork, Capers, and White Wine

Ingredients

2 tbsp extra-virgin olive oil

1 medium onion, finely chopped

1 garlic clove, minced

1 lb ground pork

Kosher salt and freshly ground black pepper, to taste

1/2 cup dry white wine

1 tsp fresh thyme, finely chopped

1/2 tsp fresh rosemary, finely chopped

2 tbsp small capers, rinsed

3/4 lb orecchiette

1 cup pasta cooking water, reserved

1/2 cup Parmigiano-Reggiano, freshly grated

1/4 cup fresh flat-leaf parsley, coarsely chopped

2 tbsp unsalted butter

Preparation

1. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until completely softened, about 5 minutes.

2. Add the pork and season with salt and pepper. Raise the heat to high and cook, breaking up the meat with a spoon, until deeply browned and any liquid has completely evaporated, about 8 minutes.

3. Meanwhile, cook the orecchiette in a large pot of generously salted boiling water until al dente per package directions. Reserve 1 cup of the cooking water before draining. Drain and set aside.

4. Pour the wine into the skillet and cook over high heat, scraping up any browned bits from the bottom of the pan, until nearly evaporated, about 5 minutes. Add the reserved pasta water, thyme, rosemary, and capers. Reduce heat to medium and simmer until the liquid has reduced by half, about 10 minutes.

5. Add the orecchiette to the skillet along with the Parmigiano-Reggiano, parsley, and butter. Toss over medium heat, stirring and folding constantly, until the sauce is thick and coats every piece of pasta, 1–2 minutes. If the sauce tightens too quickly, add a splash of the reserved pasta water. Divide among bowls and serve immediately.