3-Ingredient Orecchiette With Sausage and Fennel

• Meat

  • 12 oz Sweet italian sausage

• Produce

  • 1 Fennel bulb (about 12 ounces

• Pasta & Grains

  • 12 oz Orecchiette or other short pasta

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on epicurious.com

Description

Ingredients

• 12 ounces orecchiette or other short pasta
• Kosher salt
• 1 tablespoon olive oil
• 12 ounces sweet Italian sausage, casings removed
• 1 fennel bulb (about 12 ounces), cored, thinly sliced, fronds chopped and reserved
• Freshly ground black pepper

Directions

• Preparation Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Meanwhile, heat oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through and browned and crispy in spots, 6–8 minutes. Using a slotted spoon, transfer to a plate. Add sliced fennel to skillet; season with salt and pepper. Cook, stirring occasionally, until fennel begins to soften, about 5 minutes. Continue to cook, adding 1/4 cup water to skillet as bottom begins to brown (you may need to do this a few times), until soft and caramelized, 10–15 minutes more. Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes. Add sausage and fennel fronds, season with salt and pepper, and toss to combine.

Nutrition