Orecchiette with Fennel, Sausage, and Sweet Peppers

Name: Orecchiette with Fennel, Sausage, and Sweet Peppers
Total time: 55
Yield: 8
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

Recipe by Christopher Stolworthy from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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1 pound bell peppers, sliced
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1 bulb fennel, cored and quartered
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2 tablespoons olive oil
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1 tablespoon dried thyme
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1 pound Italian sausage

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1 medium shallot, minced
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1 (16 ounce) package orecchiette pasta
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2 tablespoons tomato paste
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2 cloves garlic, minced
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1 cup basil leaves

Instructions

Preheat the oven to 475 degrees F (245 degrees C).
Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
Roast in the preheated oven until tender, 8 to 10 minutes.
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.
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.
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.