Orecchiette With Fennel Sausage And Sweet Peppers Recipes

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ORECCHIETTE WITH ROASTED FENNEL AND SAUSAGE



Orecchiette with Roasted Fennel and Sausage image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h20m

Yield 2 to 3 servings

Number Of Ingredients 14

Vegetable oil cooking spray
2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces (2 1/2 cups) orecchiette pasta
One 4-ounce spicy Italian sausage link, casing removed
1 small onion, chopped
2 cloves garlic, minced or smashed
2 tablespoons white wine, such as pinot grigio
8 oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
1 teaspoon capers, rinsed and drained
1/2 cup grated Parmesan

Steps:

  • For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
  • Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool.
  • For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.

ORECCHIETTE WITH FENNEL AND SAUSAGE



Orecchiette With Fennel and Sausage image

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

2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage with fennel
1 teaspoon fennel seeds
1 large fennel bulb, trimmed, cored and chopped (about 2 cups), fronds reserved
1 medium onion, chopped (about 1 cup)
1 tablespoon minced garlic
Salt
12 ounces orecchiette
1/4 cup mascarpone
Ground black pepper
3 tablespoons finely chopped flat-leaf parsley leaves
1 ounce pecorino, grated

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.

3-INGREDIENT ORECCHIETTE WITH SAUSAGE AND FENNEL



3-Ingredient Orecchiette with Sausage and Fennel image

Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Sausage     Pasta     Quick & Easy     Fennel     Dinner

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.

ORECCHIETTE WITH FENNEL, SAUSAGE, AND SWEET PEPPERS



Orecchiette with Fennel, Sausage, and Sweet Peppers image

Orecchiette pasta with fennel, sausage, and sweet peppers.

Provided by Christopher Stolworthy

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 8

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 50.8 g, Cholesterol 22.3 mg, Fat 15.4 g, Fiber 4.6 g, Protein 16 g, SaturatedFat 4.2 g, Sodium 495.2 mg, Sugar 4.4 g

ORECCHIETTE WITH CLAMS, SAUSAGE AND PEPPERS



Orecchiette with Clams, Sausage and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound orecchiette
5 tablespoons extra-virgin olive oil
8 ounces hot Italian sausage, casings removed
3 pounds littleneck clams, scrubbed well
1/2 cup chopped roasted red peppers
Freshly ground pepper
1/2 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
  • Meanwhile, heat 3 tablespoons olive oil in a separate large pot over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbled, 2 to 3 minutes. Add the clams and 1/4 cup water. Cover and cook, removing the clams to a bowl as they open, 5 to 8 minutes. Discard any unopened clams.
  • Add the pasta, 3/4 cup reserved cooking water, the roasted red peppers and remaining 2 tablespoons olive oil. Simmer, stirring, until the liquid is slightly thickened, about 2 minutes, adding more cooking water as needed; season with salt and pepper.
  • Stir in the parsley. Add the clams and gently toss.

ORECCHIETTE WITH SAUSAGE AND ROASTED PEPPERS



Orecchiette with Sausage and Roasted Peppers image

Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step 1.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 8

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
Coarse salt and ground pepper
1 pound orecchiette or other short pasta
2 teaspoons olive oil
1 pound sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese

Steps:

  • Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.
  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.
  • Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
  • Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Nutrition Facts : Calories 459 g, Fat 12 g, Protein 25 g

ORECCHIETTE WITH CARAMELIZED FENNEL AND SPICY SAUSAGE RECIPE - (5/5)



Orecchiette with Caramelized Fennel and Spicy Sausage Recipe - (5/5) image

Provided by lorik

Number Of Ingredients 8

Serves 4 to 6
2 tablespoons olive oil, divided
1 pound uncooked spicy Italian sausage, casings removed
2 large fennel bulbs, trimmed, cored, and thinly sliced (reserve 1/4 cup chopped fronds for serving)
1 pound dry orecchiette pasta
Kosher salt
Freshly ground black pepper
Freshly grated Parmesan cheese, for serving

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain any excess fat in the pan. Add the remaining 1 tablespoon oil and sliced fennel to the pan. Reduce the heat to medium and cook, stirring frequently and reducing the heat if the fennel starts to burn, until the fennel is soft and caramelized, 15 to 20 minutes. Season with salt and pepper as needed. Meanwhile, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes, or according to package instructions. Reserve 1/2 cup of the cooking water, then drain. Add the cooked sausage, pasta, and the reserved pasta water to the skillet, tossing to combine. Continue to toss and stir the pasta until the sauce coats the pasta and the water has evaporated, 2 to 3 minutes. Serve with Parmesan cheese and the reserved fennel fronds sprinkled over the top of each bowl. Recipe Notes: Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Per serving, based on 4 servings. (% daily value) Calories 920 Fat 44.3 g (68.1%) Saturated 14.2 g (70.8%) Carbs 96.5 g (32.2%) Fiber 8.3 g (33.4%) Sugars 9 g Protein 32.8 g (65.7%) Cholesterol 86.2 mg (28.7%) Sodium 915 mg (38.1%)

ORECCHIETTE WITH SAUSAGE AND RED PEPPER SAUCE



Orecchiette with Sausage and Red Pepper Sauce image

Categories     Pasta     Pepper     Pork     Tomato     Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 7

For sauce
1 1/2 pounds sweet Italian sausage
1 tablespoon olive oil
2 red bell peppers, chopped coarse
3 large cloves garlic, chopped fine
a 28- to 32-ounce can whole tomatoes including juice
1 1/2 pounds Fresh Semolina Orecchiette or 1 1/4 pounds dried orecchiette

Steps:

  • Make sauce:
  • Remove sausage meat from casings. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and cook sausage, stirring to break up lumps, until golden. Transfer sausage with a slotted spoon to a plate and pour off all but about 3 tablespoons of fat from skillet. Add bell peppers and garlic to skillet with salt and pepper to taste and cook over moderate heat, stirring, until bell peppers are softened, about 5 minutes.
  • In a blender or food processor coarsely purée tomatoes with juice and stir into bell pepper mixture with sausage. Simmer sauce, covered, stirring occasionally, 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 1 day or frozen 1 month.
  • In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a large heated bowl immediately toss pasta with sauce.

ORECCHIETTE WITH HOT SAUSAGE AND ROASTED RED & YELLOW PEPPER



Orecchiette With Hot Sausage and Roasted Red & Yellow Pepper image

Freshly roasted peppers give this dish a smoky taste, if you want, you can substitute bottled red peppers, but it won't taste the same!! To skin the peppers char them and then cover tightly with plastic wrap or put them in closed brown paper bags - this wil produce steam and make the skins come off easily.

Provided by Manami

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
1 -2 garlic clove, sliced garlic into nice size pieces
kosher salt
fresh ground black pepper
crushed red pepper flakes (optional)
1 lb conchiglette pasta or 1 lb orzo pasta
2 teaspoons olive oil
1 lb hot Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated parmesan cheese
cheese, for serving

Steps:

  • Heat broiler.
  • Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.
  • Transfer to a large bowl.
  • Cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.
  • Using a paper towel, rub off pepper skins, reserving any juices in bowl.
  • Thinly slice peppers crosswise into 1/4-inch strips; return to bowl; set aside.
  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
  • Drain, reserving 1/2 cup pasta water.
  • Meanwhile, heat oil in a large skillet over medium heat.
  • Add garlic until it turns golden (50 seconds).
  • Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
  • Add roasted peppers; cook until heated through.
  • Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan.
  • Season with salt and pepper.
  • Toss to combine.
  • Serve with a robust wine, a loaf of Italian bread(to sop up all the juices) & a salad of arugula(for that nice peppery flavor!).

Nutrition Facts : Calories 622.5, Fat 27.1, SaturatedFat 9.8, Cholesterol 53.1, Sodium 1017.6, Carbohydrate 66.3, Fiber 3.8, Sugar 3.7, Protein 27.5

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ORECCHIETTE WITH BROCCOLI RABE PESTO AND FENNEL SAUSAGE RECIPE
Add the fennel seed, red pepper, and rosemary, and continue cooking until meat is brown, about 8 minutes total. Meanwhile, bring a large pot of salted water to a boil and cook the orecchiette according to package directions; drain, reserving ½ cup of the pasta water.
From joshcellars.com
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ORECCHIETTE WITH ROASTED FENNEL AND SAUSAGE - LUNCH RECIPES
Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes.
From fooddiez.com
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ORECCHIETTE WITH ROASTED FENNEL AND SAUSAGE RECIPES
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.
From stevehacks.com
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ORECCHIETTE WITH KALE, FENNEL, AND SAUSAGE | EYESWOON
Add the fennel and salt and sauté until the fennel has softened, 3 to 5 minutes. Add the stock and cook a few minutes more. Bring a large pot of salted water to a boil over high heat. Add the kale to the boiling water and blanch it for 2 to 3 minutes. Using a slotted spoon, remove the kale and add it to the skillet, along with the sausage.
From eye-swoon.com
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35+ DIABETES-FRIENDLY 500-CALORIE DINNER RECIPES | EATINGWELL
9 hours ago  · A jar of sun-dried tomatoes does double duty for this healthy dinner recipe—the flavorful oil they're packed in is used to sauté the shallots and the actual tomatoes help to add delicious flavor to the creamy sauce. Served with perfectly cooked salmon, you really can't go wrong with this easy 20-minute weeknight meal.
From eatingwell.com
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ORECCHIETTE WITH BROILED FETA, PEPPERS & SAUSAGE RECIPE
Step 2. Brush the feta with the remaining 1 tablespoon of oil, sprinkle with pepper and the remaining 1 1/2 teaspoons of oregano and broil until golden on both sides. Step 3. Broil the sausages, turning, until cooked through. Transfer to a cutting board and cover with foil. Step 4.
From myrecipes.com
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Top Asked Questions

How to cook orecchiette sausage?
Add the orecchiette and cook according to package instructions. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
How do you cook Italian sausage with fennel seeds?
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.
What is Orecchiette pasta?
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.
How to cook Italian sausage for pasta?
Begin by cooking the pasta. Meanwhile, heat 1 tablespoon of the olive oil in a large sauté pan and add the sausage. Cook, breaking the meat up with a spoon, until the sausage starts to brown, 5-6 minutes. Add the garlic and cook a minute more.

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