Comfort food conjours up a different image for everyone. It's something that triggers a happy memory.  So let's get to know me and why pasta is always my go-to.  First, let me introduce myself. I'm the "Mom" part of the Three Hostesses.  I'd  love to say the Matriarch Hostess, but that title still belongs to my 90 year old mother.  She is still entertaining her knitting group, her bridge group and her friends of 75 years.  She cooks with ease, bakes with proficiency, and entertains with style and grace.  She has cooked on The Chew with Michael Symon and is the inspiration for the Three Hostesses.  I am not ready for that crown to be passed any time soon.  Nor do I feel that I am yet worthy of it.  She has taught me everything I know, and over the years I have put my own personal spin on her style and her recipes, as I know my two daughters have also done.  But her recipe for Orecchiette and Brown Butter has not been changed.  Pasta is my go-to comfort food for several reasons.  First, it is a tribute to my Italian heritage and a staple in our kitchen.  Secondly, it was really the only food that my daughters' would eat for their first 5 years. I knew that if my husband and I wanted a peaceful family meal, pasta it was!  We would bring a box of pastina to any restaurant we went to and ask the chef to cook it up and add some butter and parmesan cheese.They almost always agreed. We could sit for hours peacefully enjoying our wine and dinner! Ironically enough, these two finicky eaters now love their tartare and sashimi, their pâté and their caviar. Far from the gags that were common sounds when a  a harmless chicken breast was served!  But I digress.......

Orecchiette with Brown Butter (serves 4 generously, but as my mother says, don't make it serve 5)

1lb Orecchiette pasta - I use Barilla

1 stick salted butter

1 12oz. bag frozen peas-defrosted

1 cup parmesan cheese

1 cup reserved pasta water

In a large frying pan (I use a copper paella pan) brown 1 stick butter over medium heat so it doesn't burn.

Cook orecchiette in salted water until al dente (just a bit chewy-don't let it get mushy).  Drain, but reserve about1 cup of the cooking liquid which makes a lovely sauce when combined with the cheese. 

Toss the peas in the butter, cook until just warm.  They should still be bright green.

Toss in the drained pasta and cheese. Add enough of the liquid, a little at a time, until the sauce becomes creamy.

The recipe is fail-proof and everyone loves it.  Serve with an arugula salad with a fig balsamic dressing, some crusty Italian bread and a glass of wine. Buon appetito!

Fun fact: Orecchiette means "little ears"  and the small dome cavity is just perfect for holding all sauces.