Orecchiette with Roasted Fennel and Sausage Recipe

Name: Orecchiette with Roasted Fennel and Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Fennel Bulbs, Cut Into 1/2-inch Pieces; 1/4 cups Olive Oil; 1/2 teaspoons Kosher Salt; 1/4 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; 1/4 cups Dry White Wine; 8 whole Sun-dried Tomatoes (packed In Oil), Chopped; 1/4 cups Chopped Flat Leaf Parsley; 1 cup Grated Parmesan Cheese

Servings: persons

4 whole Fennel Bulbs, Cut Into 1/2-inch Pieces
1/4 cups Olive Oil
1/2 teaspoons Kosher Salt
1/4 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
1/4 cups Dry White Wine
8 whole Sun-dried Tomatoes (packed In Oil), Chopped
1/4 cups Chopped Flat Leaf Parsley
1 cup Grated Parmesan Cheese

1
1.
2
Preheat the oven to 400 degrees F. Toss the fennel with 2 tablespoons of olive oil and spread into an even layer on a large rimmed baking sheet.
3
Season with salt and pepper.
4
Roast for about 30 minutes, until golden brown and tender.
5
2.
6
Meanwhile, bring a large pot of salted water to a boil.
7
Add the pasta and cook for 8 to 10 minutes, or according to package instructions for al dente.
8
Drain the pasta and reserve 1 cup of the cooking liquid.
9
Set both aside.
10
3.
11
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
12
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.
13
Add the garlic and wine and cook for about 1 minute, until the wine is evaporated.
14
Add the sun-dried tomatoes, parsley, pasta, roasted fennel, and Parmesan cheese and toss to combine.
15
If needed, add some of the reserved cooking liquid to create a sauce for the pasta.
16
This recipe is adapted from a recipe by Giada de Laurentiis.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole Fennel Bulbs, Cut Into 1/2-inch Pieces, 1/4 cups Olive Oil, 1/2 teaspoons Kosher Salt, 1/4 teaspoons Freshly Ground Black Pepper, and more.

Yes, Orecchiette with Roasted Fennel and Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette with Roasted Fennel and Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions