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: Vegetable oil cooking spray; 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 ounces (2 1/2 cups) orecchiette pasta; 2 tablespoons extra-virgin olive oil; One 4-ounce spicy Italian sausage link, casing removed; 1 small onion, chopped; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cloves garlic, minced or smashed; 2 tablespoons white wine, such as pinot grigio; 8 oil-packed sun-dried tomatoes, drained and chopped; 2 tablespoons chopped fresh flat-leaf Italian parsley; 1 teaspoon capers, rinsed and drained; 1/2 cup grated Parmesan

Servings: persons

Vegetable oil cooking spray
2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces (2 1/2 cups) orecchiette pasta
2 tablespoons extra-virgin olive oil
One 4-ounce spicy Italian sausage link, casing removed
1 small onion, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced or smashed
2 tablespoons white wine, such as pinot grigio
8 oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
1 teaspoon capers, rinsed and drained
1/2 cup grated Parmesan

1
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.
2
Toss the fennel, oil, salt and pepper in a medium bowl.
3
Arrange the fennel in a single layer on the baking sheet.
4
Roast until golden and tender, about 30 minutes.
5
Set aside to cool.
6
For the pasta: Bring a large pot of salted water to a boil over high heat.
7
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
8
Drain and reserve about 1 cup of the pasta water.
9
Heat the oil over medium-high heat in a large skillet.
10
Add the sausage and break into 1/2-inch pieces using a wooden spoon.
11
Cook until golden and cooked through, about 6 minutes.
12
Add the onion, salt and pepper.
13
Cook, stirring occasionally, until soft, about 5 minutes.
14
Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
15
Cook until all of the wine has evaporated, about 1 minute.
16
Add the tomatoes, parsley and capers.
17
Cook for 30 seconds.
18
Add the pasta, fennel and cheese.
19
Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.
20
Cook's Note: The recipe can be doubled for 4 to 6 servings.

444

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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Vegetable oil cooking spray, 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, 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