Orecchiette with Roasted Fennel and Sausage
The recipe Orecchiette with Roasted Fennel and Sausage can be made in roughly 1 hour and 20 minutes. This recipe serves 3 and costs $2.27 per serving. This main course has 587 calories, 23g of protein, and 26g of fat per serving. 15 people have made this recipe and would make it again. It is brought to you by Foodnetwork. If you have black pepper, sausage, fennel bulbs, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 69%. If you like this recipe, take a look at these similar recipes: Orecchiette with Homemade Fennel Sausage and Swiss Chard, Orecchiette With Sausage And Roasted Peppers, and Roasted Butternut Squash, Sausage and Orecchiette Pastan in a Brown Butter Sage Sauce.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 65 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
1 teaspoon capers, rinsed and drained
2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
2 tablespoons chopped fresh flat-leaf Italian parsley
2 cloves garlic, minced or smashed
1/2 teaspoon kosher salt
8 oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons extra-virgin olive oil
1 small onion, chopped
8 ounces (2 1/2 cups) orecchiette pasta
1/2 cup grated Parmesan
1 4-ounce spicy Italian sausage link, casing removed
2 tablespoons white wine, such as pinot grigio
Equipment:
baking sheet
oven
bowl
pot
frying pan
wooden spoon
Cooking instruction summary:
Watch how to make this recipe. For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.
Step by step:
1. Watch how to make this recipe.
For the fennel
1. Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
2. Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool.
3. For the pasta: Bring a large pot of salted water to a boil over high heat.
4. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
5. Drain and reserve about 1 cup of the pasta water.
6. Heat the oil over medium-high heat in a large skillet.
7. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes.
8. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes.
9. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute.
10. Add the tomatoes, parsley and capers. Cook for 30 seconds.
11. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.
Nutrition Information:
covered percent of daily need
