Fennel, Sausage, and Sweet Pepper Orecchiette

Reasons You'll Love It

This dish combines the sweet crunch of fennel and peppers with savory sausage for a perfect balance of flavors. The orecchiette pasta holds the sauce beautifully, making each bite satisfying and hearty. It’s a comforting meal that feels both fresh and rich.

Step 1

Heat your oven to 475°F (245°C). Toss the bell peppers and fennel with some oil and fresh thyme, then spread them out on a baking sheet. Roast the veggies for about 8 to 10 minutes, until they’re nice and tender.

Step 2

While the vegetables are roasting, warm up a large skillet over medium-high heat. Add the sausage and shallot, cooking until the sausage is browned and broken up into small pieces—this should take around 5 to 7 minutes. Once cooked, drain off any excess grease.

Step 3

Bring a big pot of lightly salted water to a boil. Add the orecchiette and cook it uncovered, stirring now and then, until it’s tender but still has a little bite, about 12 to 14 minutes. Before draining, save a cup of the pasta water.

Step 4

Add the cooked pasta, tomato paste, garlic, and roasted veggies to the skillet with the sausage. Cook everything together over medium heat for a couple of minutes until you can smell all those delicious flavors coming together. Pour in some of the reserved pasta water and let it simmer until the sauce thickens just how you like it, about 3 to 5 minutes. Take the skillet off the heat and stir in fresh basil right before serving.

Serving Ideas To Try

Serve with a sprinkle of freshly grated Parmesan and a handful of chopped parsley for brightness. A crisp green salad or roasted vegetables make great side dishes. A glass of light white wine pairs nicely with the flavors.

How To Refrigerate This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the pasta moist. This dish can also be frozen for up to 1 month.