Orecchiette with Roasted Fennel and Sausage

The recipe Orecchiette with Roasted Fennel and Sausage can be made in roughly 1 hour and 20 minutes. This recipe serves 3 and costs $2.27 per serving. This main course has 587 calories, 23g of protein, and 26g of fat per serving. 15 people have made this recipe and would make it again. It is brought to you by Foodnetwork. If you have black pepper, sausage, fennel bulbs, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 69%. If you like this recipe, take a look at these similar recipes: Orecchiette with Homemade Fennel Sausage and Swiss Chard, Orecchiette With Sausage And Roasted Peppers, and Roasted Butternut Squash, Sausage and Orecchiette Pastan in a Brown Butter Sage Sauce.

Servings: 3

Preparation duration: 15 minutes

Cooking duration: 65 minutes

 

Ingredients:

1/4 teaspoon freshly ground black pepper

1 teaspoon capers, rinsed and drained

2 small bulbs fennel, trimmed and cut into 3/4-inch pieces

2 tablespoons chopped fresh flat-leaf Italian parsley

2 cloves garlic, minced or smashed

1/2 teaspoon kosher salt

8 oil-packed sun-dried tomatoes, drained and chopped

2 tablespoons extra-virgin olive oil

1 small onion, chopped

8 ounces (2 1/2 cups) orecchiette pasta

1/2 cup grated Parmesan

1 4-ounce spicy Italian sausage link, casing removed

2 tablespoons white wine, such as pinot grigio

Equipment:

baking sheet

oven

bowl

pot

frying pan

wooden spoon

Cooking instruction summary:

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

 

Step by step:


1. Watch how to make this recipe.


For the fennel

1. 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. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool.

3. For the pasta: Bring a large pot of salted water to a boil over high heat.

4. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

5. Drain and reserve about 1 cup of the pasta water.

6. Heat the oil over medium-high heat in a large skillet.

7. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes.

8. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes.

9. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute.

10. Add the tomatoes, parsley and capers. Cook for 30 seconds.

11. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.


Nutrition Information:

Quickview
582k Calories
22g Protein
26g Total Fat
63g Carbs
19% Health Score
Limit These
Calories
582k
29%

Fat
26g
40%

  Saturated Fat
7g
48%

Carbohydrates
63g
21%

  Sugar
2g
3%

Cholesterol
38mg
13%

Sodium
1023mg
44%

Alcohol
1g
6%

Get Enough Of These
Protein
22g
45%

Selenium
45µg
64%

Manganese
1mg
51%

Vitamin K
50µg
48%

Vitamin C
33mg
40%

Phosphorus
387mg
39%

Fiber
7g
32%

Potassium
1086mg
31%

Calcium
308mg
31%

Vitamin B3
4mg
21%

Magnesium
84mg
21%

Vitamin B6
0.38mg
19%

Copper
0.38mg
19%

Zinc
2mg
18%

Iron
3mg
17%

Folate
65µg
16%

Vitamin B1
0.22mg
14%

Vitamin A
697IU
14%

Vitamin B2
0.23mg
14%

Vitamin B5
1mg
11%

Vitamin E
1mg
10%

Vitamin B12
0.52µg
9%

Vitamin D
0.57µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Mushroom and Parmesan Brown Rice Risotto
Stuffed zucchini with rice and mushroom
Potatoes Smothered W/ Egg Sauce (Cariucho)
Brown Sugar and Balsamic Glazed Pork Loin
The Best Mashed Potatoes
Peppermint Patties
Mini Bacon and Egg Casseroles
Spicy Thai Steak Salad
Crave Chocolate Mint Liqueur, Vodka and Vanilla Ice Cream Shake
Roasted Ranch Potatoes
Food Trivia

One of the most popular pizza toppings in Brazil is green peas.

Food Joke

Chuck Norris Eats Pancakes For Breakfast Every Night.

Popular Recipes
White Sangria Paletas

Serious Eats

Tropical Pancakes

Dizzy Busy and Hungry

Mini Fruit Tarts

Crazy for Crust

Barbecued Buffalo Wings

Simply Recipes

Crispy Sesame Beef

Damn Delicious