Charcuterie Orecchietti Pasta

Guys, check the box. I mean, really check the box, like, get out your Sharpie! This is your ultimate summer entertaining entree since it is filled with the most beloved appetizer in one glorious dish. Yes, this is the charcuterie pasta. Instead of curating a lot of expensive bits for everyone to nibble on so they’re too full for dinner, I’ve taken the best parts of a charcuterie board and combined them into one beautiful dish.

I’ve also made your entertaining easier because you now have one less thing to do. With such a decadent main event, you only need some simple, fresh nibbles to start. But ease aside, these pretty, little hats of pasta are wrapped in everything that is tasty and delicious–ultra creamy brie, sweet jam, bites of salty prosciutto and bursty and bright cherry tomatoes. I also love the texture the baguette herb crumbles give the pasta. It feels fancy with not nearly the work of a protein and a bunch of fussy sides. The only reason you wouldn’t make this for your summer guests is because you don’t want them to come back. But you’d never do that (wink, wink).

Charcuterie Orecchiette Pasta

This pasta dish is intensely addictive since it has all the decadent nibbles found on a well-orchestrated charcuterie board (creamy brie, salty prosciutto, sweet fig jam and juicy and fresh cherry tomatoes) in one glorious dish. And just when you think you're missing the bread, you grab a bite full of crispy texture thanks to buttery and herby bread crumbles.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 400 g orrecchietti pasta
• 2 tbsp butter
• 1/2 cup toasted baguette bread crumbs
• 1 tsp chopped fresh basil, plus more for garnish
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 shallot, minced
• 255 g cherry tomatoes
• 1/4 tsp crushed red pepper flakes
• 50 g prosciutto, cut into strips
• 1 cup cubed brie
• 1 tbsp fig jam
• 1 tsp lemon juice

Method

 

1. In a toaster oven, toast a few slices of fresh baguette. Add them to a food processor or hand chop them until crumbled and fine.
2. In a small skilet, melt butter and add bagueette bread crumbs. Coat in the butter and sprinkle with basil and stir. Set aside.
3. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and reserve 1/4 – 1/2 cup pasta water.
4. Meanwhile, in a cast iron or heavy bottom large skillet, heat your oil over medium heat. Add the shallot and garlic and cook until fragrant, about 1 minute. Don't let your garlic burn.
5. Add the cherry tomatoes and let them sit for 2 minutes until they start to blister. Stir and allow them to sit another 2 minutes. Season with crushed red pepper and salt and pepper.
6. Lower heat to medium low and stir in the prosciutto and let it warm and crisp on edges, about 1 minute.
7. Add the pasta, fig jam, brie and 1/4 cup reserved pasta water and stir to coat pasta and let brie melt and get creamy. Add a bit more pasta water if you want to loosen the sauce.
8. Serve immediately with bread crumbs sprinkled on top and garnished with fresh basil.