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Orecchiette with Roasted Fennel and Sausage (Giada De Laurentiis) Recipe

Orecchiette with Roasted Fennel and Sausage (Giada De Laurentiis) Recipe

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Orecchiette with Roasted Fennel and Sausage (Giada De Laurentiis)

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Ingredients:

Serving

vegetable oil cooking spray
2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
2 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
8 oz (2 1/2 cups) orecchiette pasta
2 tbsp extra-virgin olive oil
1 4- oz spicy italian sausage link, casing removed
1 small onion, chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 cloves garlic, minced or smashed
2 tbsp white wine , such as pinot grigio
8 oil-packed sun-dried tomatoes, drained and chopped
2 tbsp chopped fresh flat-leaf italian parsley
1 tsp capers, rinsed and drained
1/2 cup grated parmesan

Directions:

For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool.
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.
Cook's Note: The recipe can be doubled for 4 to 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2391.42 Kcal (10012 kJ)
Calories from fat	591.04 Kcal
		% Daily Value*
Total Fat	65.67g	101%
Cholesterol	65.09mg	22%
Sodium	2055.47mg	86%
Potassium	1434.39mg	31%
Total Carbs	376.12g	125%
Sugars	20.8g	83%
Dietary Fiber	27.73g	111%
Protein	77.89g	156%
Vitamin C	49.9mg	83%
Iron	13.4mg	74%
Calcium	430.9mg	43%

Amount Per 100 g
Calories	175.24 Kcal (734 kJ)
Calories from fat	43.31 Kcal
		% Daily Value*
Total Fat	4.81g	101%
Cholesterol	4.77mg	22%
Sodium	150.62mg	86%
Potassium	105.11mg	31%
Total Carbs	27.56g	125%
Sugars	1.52g	83%
Dietary Fiber	2.03g	111%
Protein	5.71g	156%
Vitamin C	3.7mg	83%
Iron	1mg	74%
Calcium	31.6mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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