Orecchiette pasta with fennel, sausage, and sweet peppers.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

403 calories; protein 16g; carbohydrates 50.8g; fat 15.4g; cholesterol 22.3mg; sodium 495.2mg. Full Nutrition
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