Orecchiette with pork, Capers, and White Wine

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 garlic clove, minced

1 lb ground pork

Kosher salt

Freshly ground black pepper

½ cup dry white wine

1 teaspoon chopped thyme

½ teaspoon chopped rosemary

2 tablespoons small capers, rinsed

¾ pound orecchiette

½ cup Parmigiano-Reggiano cheese, grated

¼ cup chopped flat-leaf parsley

2 tablespoons unsalted butter

Directions

1. In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.

2. Add the pork, season with salt and pepper, and raise the heat to high. Cook, stirring occasionally, until the pork is no longer pink and any liquid has evaporated, about 8 minutes.

3. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente, reserving roughly 1 cup of pasta water. Drain the pasta well and set aside.

4. Add the white wine to the skillet. Boil over high heat until nearly evaporated, about 5 minutes. Add the reserved pasta water, thyme, rosemary, and capers. Simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

5. Add the orecchiette to the skillet along with the Parmigiano-Reggiano cheese, parsley, and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.