ORECCHIETTE WITH FENNEL AND SAUSAGE
Orecchiette pasta, the "little ears" that are typical of the Apulia region in Italy's heel, is frequently prepared with sausage and broccoli rabe. For this recipe, I've swapped the broccoli rabe for a rich fennel component, which adds a distinctive flavor profile to the pasta dish. The preparation goes fairly quickly. And as an alternative to tossing the ingredients together before serving, it can be placed in an ovenproof casserole and baked, shingled generously with shards of pecorino on top. Baking at 350 degrees will take about 20 minutes, if the ingredients are hot.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 3-quart sauté pan on medium-low. Add the sausages and cook, turning frequently, until browned and cooked through, about 15 minutes. Remove sausages to a cutting board. Add fennel seeds to the pan, cook until fragrant, then add fresh fennel, onion and garlic. Sauté until translucent and just starting to color, 10 to 15 minutes. Season with salt. Turn off heat.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 13 to 15 minutes. As the pasta cooks, quarter the sausages lengthwise, then slice 1/2-inch thick. Add sausage to the sauté pan and heat on medium-low. Stir in mascarpone and season generously with pepper. Add 1/2 cup pasta water. Stir and continue heating gently. Mince 2 tablespoons of reserved fennel fronds.
- When the pasta is done, reserve another 1/2 cup pasta water. Drain pasta - you don't have to be utterly thorough about it - and add it to the sauté pan along with enough additional pasta water for a mixture that's quite moist but not soupy. Check seasoning, fold in parsley and fennel fronds, and transfer to a serving dish, individual plates or bowls. Serve with pecorino alongside.
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Alex Rimon Molla
[email protected]I love this dish! It's so flavorful and easy to make.
Aashika Kisku
[email protected]This is one of my favorite recipes. It's so easy to make and it's always delicious.
Nino
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover sausage.
Jeremane Mokhatla
[email protected]I made this dish for my family and they loved it. It's a great recipe for a quick and easy weeknight meal.
zindeju
[email protected]This dish was a little too spicy for me, but I think that's because I used a spicy sausage. I would recommend using a milder sausage if you don't like spicy food.
muhammad areeb
[email protected]I'm not a huge fan of fennel, but I really enjoyed this dish. The sausage and fennel complemented each other perfectly.
Telea Telea
[email protected]This was my first time making orecchiette and it was easier than I thought. The dish was delicious and I will definitely be making it again.
Jacob Seibel
[email protected]I followed the recipe exactly and the dish turned out great. I would definitely recommend this recipe to others.
Haider Shareef
[email protected]I wasn't sure about the fennel in this dish, but I'm so glad I tried it. It really added a nice depth of flavor.
Jard Mike
[email protected]This orecchiette with fennel and sausage is now my go-to weeknight meal. It's quick, easy, and always delicious.
Tabii Murshad
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Rimsha Chaudhry
[email protected]This recipe was easy to follow and the orecchiette turned out perfectly. I would recommend using a good quality sausage for the best flavor.
Who Iam
[email protected]I loved the combination of fennel and sausage in this dish. It was so flavorful and delicious.
Hamza choudary
[email protected]This orecchiette with fennel and sausage was a hit with my family! The flavors were amazing and the dish was easy to make. I will definitely be making this again.