Orecchiette with sausage, fennel and tomato
Fennel provides a mild and fresh flavor to this quick dish, adapted from Fine Cooking, which makes an tasty weeknight meal as well as excellent leftovers for lu
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Saute pan
- Spoon
- Spatula
- Mixing bowl
- Paper towel
- Plate
- Colander
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- Extra-virgin olive oil
- 1 pound sweet Italian sausage, casing removed
- 1 large fennel bulb
- 3/4 cup dry white wine
- 2 cups fresh (or canned) diced tomatoes, drained if using canned
- 12 basil leaves, torn into small pieces
- Crushed red pepper flakes, to taste
- Salt
- Freshly ground black pepper
- 3/4 lb. dried orecchiette (small cupped pasta; "litte ears" in Italian)
- 1/2 cup freshly grated Parmesan or Pecorino Romano
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