Orecchiette is one of my favorite kinds of pasta to make … and eat!
For this dish, I started by sautéing some leeks and garlic for the base flavor. Then I added some cream, Gorgonzola dolce (cheese), kabocha purée and some pasta water. Into the sauce, I tossed orecchiette boiled al dente.
Finally, I quick-sautéed chanterelles in garlic butter to accompany the orecchiette. Buon appetito!
