Ingredients Jump to Instructions ↓

  1. 1 pound orecchiette, cooked just prior to serving

  2. 2 tablespoons olive oil

  3. 1/2 cup chopped tasso

  4. 1 tablespoon chopped green onions (white parts only)

  5. 1 tablespoon chopped shallots

  6. 1 teaspoon chopped garlic

  7. 1 pound Smoked Mushrooms

  8. 2 1/2 cups heavy cream

  9. 2 teaspoons Worcestershire sauce

  10. 1 teaspoon hot pepper sauce (recommended: Emeril's Kick it Up Hot Red Sauce)

  11. 1/2 teaspoon salt

  12. 1/2 cup finely grated Parmesan, plus

  13. 3 more tablespoons for garnish

  14. 2 tablespoons cold unsalted butter, cut into pieces

  15. 3 tablespoons chopped green onions (green parts), for garnish

Instructions Jump to Ingredients ↑

  1. Bring a pot of salted water to a boil. Add the orecchiette and cook until just al dente, about 3 minutes. Drain in a colander, return to the pot, and toss with 1 tablespoon of the oil. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the tasso and cook, stirring, for about 2 minutes. Add the green onion whites, the shallots, and garlic and cook until fragrant, 30 seconds. Add the smoked mushrooms, stir well, and cook for 1 minute. Add the cream and cook until reduced by half, about 10 minutes. Add the Worcestershire, hot sauce, salt, 1/2 cup cheese, and cold butter and stir well. Divide the pasta among 4 or 6 plates and spoon the sauce evenly over the top. Garnish with the green onions and remaining 3 tablespoons cheese and serve immediately. Yield : 4 to 6 servings


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