Looking at a bowl of pasta and sausage meal does nothing but wake your palate up. They look so enticing and taste so delicious too.
This new autumn-winter season, adding this recipe to your keep warm menu is something you won’t regret.
If you looking for a filling and satisfying dinner with less cook time, this recipe for 10 is it!. It’s quick to make(less than 30 mins), easy to shop, and full of flavor too.
To make this recipe is very versatile, you can make it with a flavourful Italian sausage or opt for a boneless/skinless chicken thigh that’s also full of flavor. Serve with grated parmesan cheese and voilà!
1 1/2 tablespoons of vegetable oil for sausage and 2 teaspoons of vegetable oil for pasta
1/2 teaspoon of coarsely ground black pepper
1 1/2 bulb of trimmed and thinly sliced fennel
600g of orecchiette
600g of sweet and spicy Italian Sausage (Mix both)
- Add your pasta into a boiled large pot of salted water, add a bit( 1 teaspoon) of oil while cooking so your pasta doesn’t stick together, cook for approx 1 minute then drain, transfer into a bowl. When transferred, add another 1 teaspoon of oil and toss, set aside.
- Remove the ground pork from the casing of your sausage (by slicing it). Cook the sausage in hot oil(1 1/2 tablespoons of oil), over medium-high heat, using your skillet, stir your sausage until well browned and cooked, say approx 5mins.
- Set aside the sausage by removing it from the skillet using your favorite slotted spoon into a clean bowl. Using the same skillet, add the sliced fennel to the skillet with salt and pepper to taste, cook for approx 4mins until softened then set aside.
- Finally, sill using the same skillet, add the set-aside pasta, fennel, and sausage into the pan and stir through to heat them up together. Then serve. For extra flavor grate a bit of parmesan cheese on your servings.
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