One of my favourite restaurants in Altricham, Sugo Pasta Kitchen, recently posted a recipe for their sprout orecchiette with pancetta and sprouts. I immediately knew this was a recipe we must try out over sprout season and to make the pasta even more festive, I used tricolore pasta. They didn’t give any quantities for their ingredients so I have tried my best to replicate what they would probably make. We are going to be making this for my Mum and Dad on Christmas Eve and decided we would add in some chestnuts too which I think will work really well.
Extra Virgin Olive Oil
1 leek, finely diced
2 cloves of garlic, crushed
1/2 tsp chilli flakes
100ml vegetable stock
Small glass of white wine
500g tricolore pasta
- First make your sprout puree by coating two thirds of the sprouts with extra virgin olive oil and salt and roasting for 20-30 minutes at 180c until they have a bit of colour.
- Blitz the rest in a food processor until smooth with a little water and extra virgin olive oil.
- Fry off your pancetta until golden and the fat has rendered. Add the garlic and chilli and swirl round the pan for a minute.
- Cut your remaining sprouts in half. Add them to the pancetta pan along with your leeks.
- Coat, then add in the white wine to deglaze the pan.
- Cook your pasta until al dente.
- Meanwhile, add some vegetable stock, put the lid on and simmer for 2 minutes, you want your sprouts cooked al dente. (I would probably add in chestnuts at this point!)
- Add the pasta to the pancetta, leek and sprout mix.
- Finish with a tbsp of your sprout puree, Parmesan and a good squeeze of lemon. Mix well until nice and silky.
- Take off the heat and mix through some extra virgin olive oil and top with Parmesan.