Cook the Book: Orecchiette with Fennel Sausage and Swiss Chard

Course Main Dishes Prep Time 30m Total Time 45m

Ingredients in this Recipe

1 cup chicken stock, or 1/4 cup salted pasta water mixed with 1/4 cup plain water
1 pound pork fatback
1/2 large yellow Spanish onion, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup plus 2 tablespoons freshly grated Parmigiano Reggiano
1/4 cup red wine vinegar
12 garlic cloves, thinly sliced lengthwise
12 ounces Orecchiette
2 tablespoons freshly ground black pepper
2 tablespoons hot paprika
2 tablespoons sugar
2 tablespoons toasted bread crumbs
3 tablespoons fennel seeds
3 tablespoons finely chopped garlic (about 10 large cloves)
3 tablespoons unsalted butter
3/4 cup ice water
3/4 pound Fennel Sausage (recipe follows)
4 pounds boneless pork shoulder
For finishing and serving the pasta:
For the chard:
Kosher salt

See Full Recipe at Serious Eats