Orecchiette (pronounced [orekˈkjɛtte]; singular orecchietta; from Italian orecchia, meaning ‘ear’, and -etta, meaning ‘small’) are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear.
An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a cavatello). The shape is then inverted over the thumb.
All of this creates an optimal orecchiette orphyisis for holding on to sauce. Yes, the beloved sauce over the pasta. That’s what we all want, right?
The sauce pools in the ears, carries across the fork and lands in just the right way upon the palate. It does.
And THIS sauce – it’s creamy (vegan) and kicky, and filled with sweet corn. It’s pretty darn amazing.
Vegan Kicky Creamy Corn Pasta
Vegan Kicky Creamy Corn Pasta
12 oz. orecchiette pasta
sea salt
6 oz. fire roasted green chiles
6 oz. golden corn kernels (drained, if canned)
6 oz. canned corn, cream style
8 oz. vegan cream cheese, softened
sea salt and pepper
fresh cilantro
Bring a large pot of water to a boil. Season with salt.
Add the dry pasta and cook 3-5 minutes, until soft.
Drain.
Stir in the green chiles, corn kernels, creamed corn, and vegan cheese. Mix until well combined. Season well with sea salt and pepper.
Top with fresh cilantro. Yay!!!!!
Enjoy inside and out.
