Orecchiette with Roasted Fennel and Sausage | Food Stuff
The recipe Orecchiette with Roasted Fennel and Sausage can be made in roughly 1 hour and 20 minutes. This recipe serves 3 and costs $2.27 per serving. This main
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Pot
- Skillet
- Wooden spoon
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon capers, rinsed and drained
- 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- 2 cloves garlic, minced or smashed
- 1/2 teaspoon kosher salt
- 8 oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 8 ounces (2 1/2 cups) orecchiette pasta
- 1/2 cup grated Parmesan
- 1 4-ounce spicy Italian sausage link, casing removed
- 2 tablespoons white wine, such as pinot grigio
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