Orecchiette with Roasted Fennel and Sausage recipe - from the Valerie's Cookbook Family Cookbook | R
Orecchiette with Roasted Fennel and Sausage recipe - from the Valerie's Cookbook Family Cookbook includes ◾4 small fennel bulbs, cut into 1/2-inch pieces , ◾1/4 cup olive oil , ◾Kosher salt ,...
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Pot
- Colander
- Skillet
- Wooden spoon
- Grater
- Measuring cup
- Mixing bowl
Ingredients
- ◾4 small fennel bulbs, cut into 1/2-inch pieces
- ◾1/4 cup olive oil
- ◾Kosher salt
- ◾Freshly ground black pepper
- ◾1 lb orecchiette pasta
- ◾8 oz spicy Italian sausage, casings removed
- ◾1 yellow onion, chopped
- ◾4 cloves garlic, minced
- ◾1/4 cup dry white wine
- ◾8 sun-dried tomatoes packed in oil, chopped
- ◾1/4 cup chopped flat-leaf parsley
- ◾1 cup grated Parmesan cheese
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