#national sauce month

In honor of National Sauce Month, we present: Harissa Verde. This spicy concoction pairs perfectly with vegetables, while orecchiette serves as the perfect vehicle for all that flavor.

Harissa Verde Orecchiette with Red & Yellow Cherry Tomatoes 

Servings: 6
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients 
1 box orecchiette
4 cups red and yellow cherry tomatoes, halved
4 cups red and yellow cherry tomatoes, halved
4 oz. feta cheese crumbles

Harissa Verde:
2 tablespoons shallots, roughly chopped
2 garlic cloves, roughly chopped
2 jalapenos, roughly chopped
2 tablespoons extra virgin olive oil
1 Poblano pepper, roasted, peeled and de-seeded, roughly chopped
1 bunch cilantro
1 teaspoon cumin seeds, toasted
Sea salt and black pepper to taste

Directions
1. In food processor place shallots, garlic, jalapenos, olive oil, Poblano pepper, cilantro and cumin seeds. Pulse until thoroughly combined but still slightly chunky. Season with salt and pepper to taste.
2. Cook pasta according to package directions; drain, reserving ½ cup pasta water.
3. Place pasta back in cooking pan and add reserved pasta water, Harissa Verde and tomatoes.
4. Toss to combine over low heat for two minutes, until tomatoes are warmed through.
5. Divide into bowls and garnish with cheese crumbles.

Photo Credit:Lou Manna

Food Stylist:Diane Vezza

As National Sauce Month kicks off, we want to inspire you to experiment with new flavors and ingredients. So, it’s only fitting our first recipe features a decadent black truffle sauce.

Collezione Orecchiette with Creamy Porcini Mushrooms, Leeks and Black Truffle Sauce

Ingredients
1 box Collezione orecchiette
1leek, sliced in rondels
4 Tbsp extra virgin olive oil
1 oz black truffle, chopped
½ lb Porcini mushrooms, fresh or frozen, diced
1 cup veggie broth [and/or porcini water]
1 cup heavy cream
TT salt and black pepper
½ cup Parmigiano cheese
1 Tbsp parsley
2 Tbsp black truffle butter

Instructions
1. Bring one large pot of water to a boil and cook orecchiette according to package directions.
2. Meanwhile in a skillet, sauté leek in extra virgin olive oil until slightly yellow, add truffle and porcini and sauté for two minutes.
3. Next, add broth and cream and bring to simmer. Season with season with salt and pepper.
4. Toss orecchiette with sauce, add cheese, butter and parsley before serving.

Photo + Recipe Credit:Chef Lorenzo Boni