Orecchiette with Fennel, Sausage, and Sweet Peppers recipe

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Ingredients

1 pound bell peppers, sliced
1 bulb fennel, cored and quartered
2 tablespoons olive oil
1 tablespoon dried thyme
1 pound Italian sausage
1 medium shallot, minced
1 (16 ounce) package orecchiette pasta
2 tablespoons tomato paste
2 cloves garlic, minced
1 cup basil leaves

Nutrition Info

402.8 calories
carbohydrate: 50.8 g
cholesterol: 22.3 mg
fat: 15.4 g
fiber: 4.6 g
protein: 16 g
saturatedFat: 4.2 g
servingSize: -
sodium: 495.2 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 475 degrees F (245 degrees C).

  2. Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.

  3. Roast in the preheated oven until tender, 8 to 10 minutes.

  4. Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot, saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  5. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.

  6. Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water, simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

Recipe Yield

8 servings

Recipe Note

Orecchiette pasta with fennel, sausage, and sweet peppers.

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