Orecchiette Pasta with Fennel, Sausage, and Sweet Peppers

Ingredients

• 1 pound bell peppers, sliced
• 1 bulb fennel, cored and quartered
• 2 tablespoons olive oil
• 1 tablespoon dried thyme
• 1 pound Italian sausage
• 1 medium shallot, minced
• 1 (16 ounce) package orecchiette pasta
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 cup basil leaves

Step 1

Gently heat your oven to 475°F. Toss the bell peppers and fennel with some oil and thyme, then spread them out on a baking sheet. Pop them in the oven and roast until they’re nice and tender, about 8 to 10 minutes.

Step 2

While the veggies are roasting, warm up a large skillet over medium-high heat. Add the sausage and shallot, cooking until the sausage is browned and crumbly, which should take around 5 to 7 minutes. 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 bit of bite, usually 12 to 14 minutes. Before draining, save about a cup of the pasta water.

Step 4

Add the cooked pasta, tomato paste, garlic, and those roasted veggies to the skillet with the sausage. Cook everything together over medium heat for a couple of minutes until it smells amazing. Pour in the reserved pasta water and let it simmer until the sauce thickens to your liking, about 3 to 5 minutes.

Step 5

Take it off the heat, stir in some fresh basil, and it’s ready to serve!