Description
A hearty, flavorful pasta dish that combines spicy sausage with the subtle sweetness of fennel, perfectly coated in a silky sauce and finished with Parmesan cheese. Ideal for cozy weeknight dinners or casual dinner parties, this recipe brings the rustic charm of Italian cooking to your table with minimal effort and maximum flavor.
Ingredients
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12 ounces orecchiette pasta
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1 pound spicy Beef sausage
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1 large fennel bulb, thinly sliced
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1/2 teaspoon crushed red pepper flakes (adjust to taste)
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1/2 cup chicken or vegetable broth
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1/4 cup grated Parmesan cheese, plus more for serving
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2 tablespoons olive oil
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Salt and freshly ground black pepper, to taste
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2 tablespoons chopped fresh parsley for garnish
Instructions
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Bring a large pot of salted water to a boil. Add orecchiette and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
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Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart, and cook until browned and fully cooked, about 6-8 minutes. Remove from skillet and set aside.
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In the same skillet, add onion and fennel. Cook 5-7 minutes until softened and lightly caramelized. Add garlic and red pepper flakes, cooking 1 more minute until fragrant.
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Pour in chicken or vegetable broth to deglaze the skillet, scraping up browned bits. Simmer 2-3 minutes until slightly reduced.
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Return cooked sausage to the skillet, then add drained pasta. Toss to combine, adding reserved pasta water gradually to create a silky sauce.
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Stir in Parmesan cheese and season with salt and pepper. Cook 1-2 minutes to meld flavors.
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Divide pasta among plates. Garnish with parsley and extra Parmesan if desired. Serve immediately.
Notes
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Adjust spice levels with more or fewer red pepper flakes according to taste.
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Substitute fennel with celery or bell peppers if unavailable.
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Use gluten-free pasta for a gluten-free version; adjust cooking time accordingly.
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Sausage and fennel mixture can be made ahead and stored in the refrigerator. Combine with freshly cooked pasta just before serving.
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Extra vegetables like zucchini, cherry tomatoes, or spinach can be added for variety and color.
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Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes