Orecchiette Pasta with Wisconsin Cheese
Indulge in the ultimate comfort food with this rich and creamy Orecchiette Pasta with Wisconsin Cheese, a recipe that melds tender pasta with the bold flavors of sharp cheddar and Parmesan. This dish comes together in just 30 minutes, making it perfect for weeknight dinners or special occasions. The velvety cheese sauce, crafted with Wisconsin's finest cheeses, clings perfectly to the orecchiette pasta, while hints of garlic, red pepper flakes, and fresh herbs add depth and brightness to every bite. Customize the consistency of the sauce with reserved pasta cooking water for a restaurant-quality finish. Serve this cheesy pasta masterpiece hot, garnished with fresh parsley or basil for a pop of color and flavor. It's a family-friendly, crowd-pleasing recipe that's as satisfying as it is simple!
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Recipe Information
Ingredients
- 12 oz Orecchiette pasta
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1.5 cups Wisconsin sharp cheddar cheese, shredded
- 0.5 cup Wisconsin Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh basil, chopped (optional)
- 0.5 cup Pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set aside.
In a large skillet or saucepan, heat the butter and olive oil over medium heat. Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
Reduce the heat to low and slowly pour in the heavy cream. Stir to combine and let it heat through for 2–3 minutes.
Gradually add the shredded Wisconsin sharp cheddar cheese to the skillet, stirring constantly to melt it into the cream. Follow with the grated Wisconsin Parmesan cheese, continuing to stir until the sauce is smooth and creamy.
Season the sauce with salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed.
Add the cooked orecchiette pasta to the skillet, tossing to coat it evenly in the cheese sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water, one tablespoon at a time, until your desired consistency is achieved.
Remove the skillet from heat and sprinkle the chopped parsley and optional basil over the pasta. Toss gently to combine.
Serve immediately, garnished with additional Parmesan cheese and a pinch of red pepper flakes if desired. Enjoy!
Nutrition Facts
Calories |
3657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 5373 mg | 234% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.3 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2805 mg | 216% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
