Orecchiette with Fennel, Spinach, and Sausage
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 large bulb fennel, trimmed, cored, and cut into 1 inch pieces
  • 2-3 tablespoons extra virgin olive oil (divided use)
  • Sea salt and freshly ground pepper
  • 1 small red onion or ½ large red onion, minced
  • 2 cloves garlic, pressed
  • ½ pint organic grape tomatoes, cut pole to pole
  • 14-ounce package Tofurky Spinach Pesto Artisan Sausages, sliced into ¼ inch rounds
  • ¼ cup dry white wine
  • 2 tablespoons Pernod
  • 2 tablespoons vegetable stock
  • 1 teaspoon fennel seeds
  • 1 lb. box De Cecco Orecchiette no. 91
  • 1-2 cups chopped organic baby spinach
  • 3 tablespoons chopped flat leaf parsley
  • 2 tablespoons chopped fresh fennel
  • Sea salt and freshly ground pepper
Instructions
  1. Preheat the oven to 400 degrees, and line a rimmed baking sheet with non-stick aluminum foil. Toss the fennel with 2 tablespoons of olive oil, salt, and pepper in a bowl. Spread the fennel in a single layer on the foil lined baking sheet. Bake for about 30 minutes until golden. Set aside to cool.
  2. As soon as the fennel goes in the oven, put a large covered pot of water on to boil, and prep the remaining ingredients.
  3. Heat the remaining olive oil in a large skillet and sauté the minced red onion over low heat for about 6-7 minutes until translucent.
  4. Add the garlic and cook for another minute. Add the sliced tomatoes and cook for another minute.
  5. Add the sliced sausage pieces, and sauté for a minute or two. Add the white wine and optional Pernod and cook until evaporated. Add the stock and fennel seeds. (If you don’t have Pernod, just add a little more white wine or stock.)
  6. While the fennel is about 10 minutes away from being done, add salt to the pot of water, and make sure it is at a rolling boil. Cook the orecchiette for 9-11 minutes, stirring occasionally. Reserve 1 cup of the pasta water, and drain the orecchiette into a colander.
  7. Add the cooked orecchiette, baby spinach, parsley, and fennel. Add some of the starchy pasta water, taste for salt and pepper, and adjust the seasonings. Serve in warmed pasta bowls.
Notes
© 2016 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/orecchiette-with-fennel-spinach-and-sausage/