Orecchiette with Fennel, Sausage & Tomatoes

Orecchiette with Fennel, Sausage & Tomatoes
Photo by Scott Phillips

Ingredients

  • ½ cup freshly grated Pecorino Romano
  • 3 Tbs. extra-virgin olive oil
  • ¾ lb. dried orecchiette
  • 1 large fennel bulb (about 1-¼ lb.), quartered, cored, and finely chopped
  • ¾ cup dry white wine
  • Kosher salt
  • 2 cups fresh (or canned) seeded diced tomatoes, drained if using canned
  • + 4 more ingredients
    • 1/8 to ¼ tsp. crushed red pepper flakes
    • Freshly ground black pepper
    • ¾ lb. sweet Italian sausage, casing removed
    • 12 basil leaves, torn into small pieces

Bring a large pot of well-salted water to a boil. Heat 1-1/2 Tbs. of the oil in a 10-inch straight-sided saute pan over medium-high heat until shimmering hot. Add the sausage and cook, breaking it up with a metal spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a ...

View full recipe at Fine Cooking

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