Orecchiette with Fennel, Sausage, and Sweet Peppers

Orecchiette meets roasted fennel and bell peppers in a simple pasta sauce starring Italian sausage, tomato paste, and shallots.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 403 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.