orecchiette with roasted fennel and sausage.

Tuesday, April 9, 2013

orecchiette with roasted fennel and sausage

i try to avoid recipes that use every pot in the kitchen because when it comes time to assemble, i'm out of room to actually assemble. house rule states that whoever cooks the meal, the other is in charge of clean up. in other words, ed had quite the sink pile up while i took the credit for a gourmet meal.

this dish turns out gorgeous (if that matters to you) and tastes like you ordered from an italian restaurant. easily worth the multiple pan situation and would be impressive for serving guests. i'll also confess that it would taste even better with a full fat italian ground sausage, but it's much easier to serve ed his sliced sausage and me not so much.

orecchiette with roasted fennel and sausage
roasted fennel:
cooking spray for the pan
2 fennel bulbs, trimmed and chopped
a few glugs of extra virgin olive oil
salt and pepper

2 1/2 cups orecchiette pasta
a few glugs of extra virgin olive oil
1 turkey andouille sausage link, sliced (applegate farms has a good one)
1 onion, chopped
2 cloves garlic, minced
2 tbsp white wine (or a more generous splash)
8 oil packed sun-dried tomatoes, chopped
handful chopped fresh parsley
1/2 cup grated parmesan reggiano, plus more for serving
salt and pepper

1. for the fennel, preheat the oven to 400F and grease the baking sheet with cooking spray. place the chopped fennel in a single layer and douse with olive oil, salt and pepper. roast until golden, about 30 minutes and set aside to cool.
2. for the pasta, cook in salted water until al dente. drain and reserve 1 cup of pasta water.
3. in a large skillet, add a few glugs of olive oil over medium-high heat. add the sausage and cook until golden brown. add onion, salt and pepper, and cook until onions are softened.
4. add garlic and a splash of white wine to scrape up the brown bits on the bottom of the pan. cook until the wine has evaporated, then add sun-dried tomatoes and parsley.
5. stir in pasta, fennel, parmesan, and reserved pasta water as needed to loosen the pasta.

recipe can easily be doubled for 4-6 servings.

recipe adapted from giada de laurentiis.


erin said...

number one difference between me and james = number of pots that we use to cook. he averages 4. this looks gorgeous...and i especially like your sausage trick for meat eaters and non.

Monica L. Shulman said...

this looks insanely good. I always use way more pots than I ever need but when the food comes out this delicious...who cares! wash them after a few glasses of wine.

Lena at A Crimson Kiss said...

This sounds delicious!

Post a Comment