Barilla Collezione Orecchiette with Smoked Short Ribs, Roasted Roots Vegetables & Parmigiano
INGREDIENTS
1 box Barilla® Collezione Orecchiette
5 tablespoons extra virgin olive oil, divided
1 bunch rainbow carrots, peeled and diced
1 turnip, diced1 parsnip, diced
1 yellow onion, diced
1 cup Cabernet
1 cup beef broth
2 cups prepared smoked beef short rib meat, shredded
1 tablespoon parsley, chiffonade
2 tablespoons butter
½ cup Parmigiano-Reggiano cheese, shredded
Salt and black pepper to taste
1. Preheat oven to 425°F; meanwhile, bring a large pot of water to boil; add salt to taste.
2. Coat carrots, turnip and parsnip with 3 tablespoons olive oil, season with salt and pepper and roast in the oven until slightly brown, about 15 minutes. Set aside.
3. In a skillet, sauté onion with remaining olive oil until light yellow, about 5 minutes, add wine and reduce to 1/3; add broth and short ribs, bring to simmer, stir in roasted vegetables.
4. Cook pasta according to package directions, drain and toss with ribs mixture.
5. Finish with parsley, butter and cheese before serving.
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