The Pioneer Woman Tasty Kitchen
Profile Photo

Orecchiette with Roasted Fennel and Sausage

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Instant Pot Mac and Cheese
Profile Photo by Krystle in Main Courses
Creamy, cheesy and oh so comforting. From pantry to table in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Extra Creamy Mushroom Linguine
Profile Photo by Michaella in Main Courses
Guilt-free extra creamy mushroom linguine! Extra virgin olive oil instead of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Intermediate


Mexican Zucchini Boats
Profile Photo by Niki Medlin | Artzy Foodie in Main Courses
Mexican zucchini boats are low carb, keto friendly, gluten free, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mustard Salmon with Veggies & Scallion Rice
Profile Photo by Christy @ Sunsets on the Side in Main Courses
Salmon slathered in a flavorful mustard lemon vinaigrette and roasted until...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


The Best Grilled Sirloin Burger
Profile Photo by Ben Myhre in Main Courses
Impress your friends and family by making your own Sirloin Burger....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy