Farro Pasta With Nettles And Sausage Food

PASTA WITH FARRO

Steps:

• Try this twist on kasha varnishkes, a classic Jewish dish made with buckwheat and bow ties: Toast 1 cup farro in a saucepan over medium-high heat with olive oil. Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer until the water is absorbed, 20 to 25 minutes. Meanwhile, cook 1 pound orecchiette as directed; drain. Brown 3 tablespoons butter; toss with the pasta and farro (or toss with walnut oil). Season with salt.

FARRO PASTA WITH NETTLES AND SAUSAGE

Steps:

• Fill a large pot with water for pasta and bring it to a boil.
• In a wide, deep skillet, heat the olive oil over a medium-high burner. Add the onion and a little salt, and let the onion begin to soften. Add the sausage meat, breaking it into rough pieces with a wooden spoon, and cook, stirring frequently, until the onions are lightly browned and the sausage is done, about 5 to 6 minutes. Add the garlic and tomato paste and stir well to coat. Turn off the heat.
• Salt the pasta water and begin cooking the pasta. When the pasta is nearly ready, reheat the onion and sausage mixture over a high burner. Add the nettles or greens to the pan along with 1/4 cup pasta water and stir until wilted and tender, about 2 minutes. Check the seasoning.
• Drain the pasta when al dente and mix with the skillet ingredients in a large warmed bowl. Serve with coarsely grated ricotta salata.