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1
First, get the pasta going.
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2
Bring a large pot of water to a boil and salt it generously.
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3
Pour in the orecchiette and let it cook for 810 minutes, until tender.
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4
Stir it occasionally to make sure it doesnt stick together.
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5
While the water comes to a boil and the pasta cooks, prepare the sauce.
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6
Heat the olive oil in a large, shallow pot over medium high heat.
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7
Brown the turkey sausage in it while you break it up thoroughly.
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8
Remove the sausage to a plate and drain any excess grease out of the pot.
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9
Get the pot back on the heat and add the fennel.
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10
Let it soften for a couple of minutes, then add the artichoke hearts and roasted red peppers.
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11
Return the sausage to the pan and season the mixture with the salt and pepper as you stir it together.
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12
Add the Worcestershire sauce, then deglaze the pot with the red wine and scrape up any brown bits from the bottom.
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13
Turn the heat down to medium low and let the mixture meld together for 68 minutes.
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14
The pasta should be done by this point.
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15
Reserve 1/4 cup of the water it cooked in, then drain the pasta and transfer it to the pot of sauce.
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16
Pour in the reserved water, a generous drizzle of olive oil and the parmesan cheese and toss it all together thoroughly.
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17
Then scoop into pretty bowls and top with additional parmesan cheese and fresh basil ribbons.
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18
Serve immediately and enjoy!
