3-INGREDIENT ORECCHIETTE WITH SAUSAGE AND FENNEL
In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper). Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preparation Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
- Meanwhile, heat oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through and browned and crispy in spots, 6-8 minutes. Using a slotted spoon, transfer to a plate.
- Add sliced fennel to skillet; season with salt and pepper. Cook, stirring occasionally, until fennel begins to soften, about 5 minutes. Continue to cook, adding 1/4 cup water to skillet as bottom begins to brown (you may need to do this a few times), until soft and caramelized, 10-15 minutes more.
- Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes. Add sausage and fennel fronds, season with salt and pepper, and toss to combine.
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