Name: Orecchiette with Fennel, Sausage, and Sweet Peppers
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Bell peppers, sliced - 1 pound; Fennel, cored and quartered - 1 bulb; Olive oil - 2 tablespoons; Dried thyme - 1 tablespoon; Italian sausage - 1 pound; Shallot, minced - 1 medium; Orecchiette pasta - 1 (16 ounce) package; Tomato paste - 2 tablespoons; Garlic, minced - 2 cloves; Basil leaves - 1 cup

Orecchiette with Fennel, Sausage, and Sweet Peppers

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Orecchiette with Fennel, Sausage, and Sweet Peppers

1. Bell peppers, sliced - 1 pound

2. Fennel, cored and quartered - 1 bulb

3. Olive oil - 2 tablespoons

4. Dried thyme - 1 tablespoon

5. Italian sausage - 1 pound

6. Shallot, minced - 1 medium

7. Orecchiette pasta - 1 (16 ounce) package

8. Tomato paste - 2 tablespoons

9. Garlic, minced - 2 cloves

10. Basil leaves - 1 cup

How to cook deliciously - Orecchiette with Fennel, Sausage, and Sweet Peppers

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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. Stage

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.