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Orecchiette with Fennel, Sausage, and Sweet Peppers
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Orecchiette with roasted fennel, peppers, Italian sausage, tomato sauce, and shallots.
Ingredients:
  • 1 pound bell peppers, sliced
  • 1 bulb fennel, cored and quartered
  • 1 pound Italian sausage
  • 1 medium shallot, minced
  • 1 (16 ounce) package orecchiette pasta
  • 1 cup basil leaves
Instructions:
  • Preheat the oven to a piping hot 475 degrees F (245 degrees C).
  • Coat bell peppers and fennel in oil and thyme, then spread them out on a baking sheet.
  • Roast until tender, 8 to 10 minutes in the preheated oven.
  • Heat a large skillet over medium-high heat. Cook sausage and shallot until sausage is golden brown and crumbly, about 5-7 minutes. Discard any excess grease.
  • In a large pot, bring salted water to a rolling boil. Add orecchiette, return to a boil, and cook uncovered until pasta is al dente, about 12-14 minutes. Drain, saving 1 cup of pasta water.
  • Combine the orecchiette pasta, tomato paste, garlic, and roasted vegetables with the sausage in the skillet. Sauté over medium heat until aromatic, around 2 to 3 minutes. Add the reserved pasta water and let it simmer until the sauce thickens to your desired consistency, about 3 to 5 minutes. Finish by stirring in fresh basil before serving.

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