Homemade Orecchiette with Sausage and Braised Red Cabbage
 
 
Makes 2-4 servings
Ingredients
Orecchiette:
  • 1 cup semolina flour
  • ½ cup all-purpose flour
  • ½ teaspoon sea salt
  • ½ cup lukewarm water
Braised red cabbage (see notes):
  • 2 tablespoons unsalted butter
  • ½ medium head red cabbage, thinly sliced
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons water
  • sea salt and freshly ground black pepper, to taste
Remaining ingredients:
  • 1 tablespoon unsalted butter
  • ⅔ pound sweet Italian sausage, removed from its casing
  • ½ cup red wine
  • grated Parmesan cheese, to taste
  • chopped fresh parsley, to taste
Instructions
Make the orecchiette:
  1. In a medium bowl, combine the flours and salt. Add the water and mix with a fork until the ingredients start to come together. Then knead the dough by hand until it’s smooth and elastic - this will take about 5 minutes. Shape dough into a ball and cover with a damp towel or plastic wrap and let it sit for 30 minutes.
  2. Roll out dough to a ¾"-thick rectangle. Using a sharp knife or bench scraper, cut dough lengthwise into ¾"-wide strips. Roll strips into ½"-thick logs.
  3. Cut one log crosswise into ½"-thick pieces; keep remaining logs covered with a damp cloth. Holding a butter knife at a 45-degree angle, press down on one piece of dough and drag it toward you. Invert the flattened piece of dough over your fingertip to form an ear shape and transfer to a baking sheet lined with a silicone baking mat. Repeat with remaining pieces of dough.
Make the braised red cabbage:
  1. In a large pot, melt butter over medium heat. Add cabbage and sauté for 5 minutes.
  2. Add sugar, balsamic vinegar, apple cider vinegar and water and bring to a simmer. Reduce heat to low, cover and cook, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper to taste.
Assemble the dish:
  1. In a large fry pan, melt butter over medium heat. Add sausage and brown, breaking it into bite-size pieces with a spoon. Add wine and bring to a simmer.
  2. Meanwhile, bring a large pot of water to a boil. Cook orecchiette until al dente, about 3 minutes. Drain, reserving 1 cup cooking liquid.
  3. Add orecchiette and about 1½ cups braised cabbage to fry pan and toss gently to combine. If necessary, add some of the reserved cooking liquid to loosen the sauce.
  4. Season with salt and pepper to taste. Top with Parmesan cheese and parsley.
Notes
*You will have extra cabbage after assembling the dish, but it's delicious served with poultry or meat. Store it in an airtight container in the refrigerator for up to a week.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/orecchiette-with-sausage-braised-red-cabbage/