One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale

{"handle":"one-pot-pasta-recipe-toasted-orecchiette-with-pancetta-fennel-and-kale-from-rachael-ray","title":"One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale","seoTitle":"One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale | Rachael Ray","seoDescription":"Rach shares a one-pot orecchiette pasta recipe that's packed with pancetta, fennel + kale.","image":"https://images.ctfassets.net/vmuke7sdou62/3jwoih7N2LmQppqtj3j1hU/6f984e80c9803432b6b4100814be0a94/15108_one-pot_orecchiette.jpg_itok_lvMEQv_1","ingredients":"

• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 tablespoons butter
• 1 pound fresh or dried orecchiette pasta
• ¼ pound pancetta, finely chopped
• 1 bulb fennel, quartered, cored and finely chopped
• 1 onion, finely chopped
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon lemon zest
• Salt and pepper
• 4 cloves garlic, thinly sliced or grated on wide rasp
• ½ cup white wine
• 1 quart chicken stock
• 4 cups stemmed flat kale, thinly shredded or chopped
• Juice of 1 lemon
• A couple handfuls of grated Parmigiano-Reggiano cheese

","preparation":"

Serves: 4 to 6

Heat 2 tablespoons EVOO in large skillet over medium to medium-high heat and add butter. When butter melts, add pasta and toast to golden and remove.

Add 1 tablespoon EVOO and render the pancetta 2 to 3 minutes to lightly crisp, then add the fennel and onions, season with rosemary, zest, salt and pepper, and garlic, stir a minute or 2.

Add the wine, let it absorb and add pasta back, add stock and bring to a boil, reduce heat to simmer and keep at low rolling boil until tender, about 12 minutes for fresh pasta or about 5 minutes longer for dried pasta. Add the kale and stir to wilt in. Finish with lemon juice and cheese.

Serve from pan.

","tags":"Rachael Ray Show, Quick + Easy, Pasta, One-Pan Meals","publishDate":"2021-04-29T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/one-pot-pasta-recipe-toasted-orecchiette-with-pancetta-fennel-and-kale-from-rachael-ray"}