Pasta is so interesting, isn’t it? It’s not always about spaghetti or linguine.
So far I’ve tried ravioli, pantacce, cavatappi besides the usual linguine and spaghetti. Over the years, I’ve made macaroni and cheese, lasagne, shells and a whole load others. I never tire from trying them all out. And as I experiment, I find that different shapes go with different kinds of sauces.
Those with grooves like macaroni and penne capture sauces better. And I’ve discovered orecchiette seems to go well with vegetables and a light dressing. Orecchiette look like little ears and I feel the smooth surface would be able to adsorb something of a thinner consistency They remind me of mee hoon kueh, a Hokkien hand-pinched flour pasta. I will make that one day when I get my family around for dinner. It’s always more fun having mee hoon kueh with everyone around the table.
I made this pasta with frozen Brussels Sprouts. Brussels sprouts!! And the frozen one really works here. So I threw in an Italian Sausage, Cherry Tomatoes, Frozen Brussels Sprouts, Garlic, Black Soft Olives (not pictured) & Orecchiette.
The garlic is added in towards the end for fuller flavour. I wanted a stronger garlic fragrance because… I just love to have garlic breath. haha.. Come on, it’s really good for you! It’s nature’s antibiotic.
This pasta shape is definitely different. Much much thicker than any other pasta shapes I’ve tried. I have to admit it’s not my number 1 favourite but it works well with veggies. I see a nice salad coming from leftovers.
What kinds of fancy pasta shapes have you tried? Which is your favourite?
“Surely goodness and mercy shall follow me all the days of my life: and I will dwell in the house of the LORD for ever.” (Psalm 23:6)
Brussels Sprouts Orecchiette
250 gms Orecchiette (or pasta of your choice)
2 tbsp Olive Oil
15 frozen Brussels Sprouts, halved
8-10 Cherry Tomatoes
3 cloves Garlic, minced
1 Italian Sausage, skinned & broken up
10 pitted Olives (I used dry-cured soft black olives)
2-3 tbsp Lemon Juice
- Boil orecchiette in lots of salted boiling water until al dente.
- Meanwhile, heat up olive oil and fry Italian sausage until browned, about 1 minute, on MED HIGH.
- Toss in Brussels sprouts & cherry tomatoes. Saute until Brussels have browned, about 5 minutes, and tomatoes have broken down.
- Add in minced garlic and stir around until raw edge has cooked off, about 1/2 minute.
- Scatter in olives & cooked pasta and stir until mixed thoroughly. Add in some reserved pasta-cooking water & lemon juice until sauce is to your liking. I used about 1/2 cup.
- Serve with a nice grating of Parmesan.
5 Spice Grilled Salmon Fillet
4 Salmon fillets
1 tbsp 5 Spice Powder
2 tbsp Salt
1/2 tsp ground Black Pepper
- Heat up the grill pan on HIGH.
- Pat dry the salmon fillet very well.
- Mix the 5 spice powder, salt & pepper.
- Sprinkle the mix on both sides of the fillets and rub it in.
- Grill the salmon fillets skin side down first, without any oil.
- Flip over after 1 minute. I cooked my for an additional 1 minute for medium rare. Cook to your liking.
- Serve with a nice squeeze of lemon.