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Orecchiette with Roasted Fennel and Sausage

Giada De Laurentiis
  • 80 minutes
  • Serves 2 to 3

INGREDIENTS

1

spicy italian sausage, spicy link

2

Fennel, trimmed and cut into 3/4-inch pieces, small bulbs

2 tbsp

Flat-leaf italian parsley, fresh

2 cloves

Garlic

1

Onion, small

8

Sun-dried tomatoes, oil-packed

1 tsp

Capers

8 oz

Orecchiette pasta

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

2 tbsp

Olive oil, extra-virgin

1

Vegetable oil cooking spray

1/2 cup

Parmesan, grated

2 tbsp

White wine