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Ingredients
- Salt and pepper
- 1 can (28 oz.) whole tomatoes in puree
- 1 T. olive oil
- 1 pound ground veal
- 1 1/2 tsp. packed fresh thyme leaves, chopped (can use dried)
- 1/2 cup light cream
- 1 pound orecchiette
- 2 cups frozen peas
Details
Servings 6
Preparation time 30mins
Cooking time 50mins
Preparation
Step 1
1. Heat covered 6-quart pot of water to boiling on high. Add 2 tsp. salt. Drain tomatoes in sieve set over large bowl; reserve puree.
2. In 12 inch skillet, heat oil on medium high. Add veal, half of thyme, and 1/4 tsp. each salt and freshly ground pepper. cook 2 minuted or until veal is browned, stirring and breaking up with wooden spoon. Add tomatoes; crush with back of spoon. Stir in 3/4 cup reserved puree; heat to boiling. Reduce heat to maintain steady simmer. cook 10 minutes or until thickened. Stir in cream; simmer 5 minutes longer.
3. Meanwhile, add pasta to boiling water in pot. Cook 2 minutes less than minimum time that label directs, stirring. Add peas; cook 1 minute. Reserve 1/2 cup pasta cooking water. Drain pasta mixture; return to pot.
4. Add tomato sauce mixture, 1/4 cup reserved puree, 1/2 tsp. salt and freshly ground black pepper, and remaining thyme to pot. Cook on medium 2 minutes or until pasta is al dente and well coated, tossing. If mixture is dry, toss with reserved cooking water.
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