Orecchiette with Fennel, Sausage, and Sweet Peppers

Orecchiette with Fennel, Sausage, and Sweet Peppers

Recipe by Christopher Stolworthy from allrecipes.com

Dinner 55 Mins.

Ingredients

8

8 servings

  • 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

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.

Nutritional Facts

Per 8 servings

  • Calories: 403
  • Carbohydrate: 51g
  • Fat: 15g
  • Fiber: 5g
  • Protein: 16g
  • Sugar: 4g

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