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Creole kare pasta (Orzo pasta with an etoufee-style tomato sauce made with braised chicken and nduja)
(lemmy.world)
- Remove 50-75 grams nduja from its casing and add to a cold sauce pan
- Raise the temperature of the pan to medium and begin rendering the fat from the sausage
- Once fat is rendered, add 1 tbsp freshly cracked black pepper, 1 tsp paprika, and 1 tsp cayenne or diced Calabrian chilis and fry 1 minute or until peppercorn stops sizzling
- Dice and add 1/4 onion to the pan
- Once onion begins to sweat, add diced garlic
- Once garlic becomes fragrant, add 2 pureed tomatoes and cook until all moisture is removed
- Add 2 cup chicken stock, and 1 tsp each of dried oregano and thyme (2 tsp of using fresh)
- Bring to a boil, simmer 10 minutes while you bring a skillet up to medium heat
- Add 1 tsp oil to skillet and sear 2 chicken thighs, before moving all contents to the pot
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- Optionally, use an immersion blender to smooth your broth before adding the chicken thighs
- Simmer uncovered 45 minutes or until reduce by half, stirring occasionally
- Boil 1 serving orzo in saltwater (less water is better)
- Remove chicken from pot and shred with a fork before returning to the pot
- Strain pasta into a side bowl once all dente, then add 1 cup pasta water to the pot
- Cook until water reduces and sauce thickens
- Add 1 cup sauce to pasta and stir to combine
- Serve rice and sauce next to one another in a bowl similar to kare raisu, garnish with Parmesan cheese, and enjoy!