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Orecchiette with Roasted Fennel and Sausage

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Level: Easy

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Description

Orecchiette pasta tossed with sweet roasted fennel, spicy Italian sausage and Parmesan cheese.

Ingredients

  • 4 whole Fennel Bulbs, Cut Into 1/2-inch Pieces
  • ¼ cups Olive Oil
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 1 pound Orecchiette Pasta
  • 8 ounces, weight Spicy Italian Sausage, Casings Removed
  • 1 whole Yellow Onion, Chopped
  • 4 cloves Garlic, Minced
  • ¼ cups Dry White Wine
  • 8 whole Sun-dried Tomatoes (packed In Oil), Chopped
  • ¼ cups Chopped Flat Leaf Parsley
  • 1 cup Grated Parmesan Cheese

Preparation

1. Preheat the oven to 400°F. Toss the fennel with 2 tablespoons of olive oil and spread into an even layer on a large rimmed baking sheet. Season with salt and pepper. Roast for about 30 minutes, until golden brown and tender.

2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or according to package instructions for al dente. Drain the pasta and reserve 1 cup of the cooking liquid. Set both aside.

3. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and onion and cook for 5 to 6 minutes, breaking up the sausage with the back of a spoon, until cooked through. Add the garlic and wine and cook for about 1 minute, until the wine is evaporated. Add the sun-dried tomatoes, parsley, pasta, roasted fennel, and Parmesan cheese and toss to combine. If needed, add some of the reserved cooking liquid to create a sauce for the pasta.

This recipe is adapted from a recipe by Giada de Laurentiis.

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