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Orecchiette con Salsicce e Finocchio




Source of Recipe


Cucina Rustica: Simple, Irresistible Recipes in the Rustic Italian Style


Recipe Introduction


(Little Ears with Sausage and Fennel)


List of Ingredients




1/4 cup extra-virgin olive oil

1/2 medium onion, peeled and minced

2 fennel bulbs, trimmed and thinly sliced

2 garlic cloves, peeled and minced

10 ounces sweet Italian sausage, casings removed, crumbled

10 fresh basil leaves, cut into julienne

5 sprigs fresh oregano, leaves only

1/2 cup chicken broth

1/2 cup young red wine

salt and freshly ground black pepper, to taste

1/2 cup cream (optional)

1 pound imported orecchiette pasta

grated Parmesan or Pecorino Romano cheese for the table

Recipe



Heat olive oil in a medium-sized skillet. Add onion and gently sauté over low heat until it wilts. Add fennel and continue cooking until both fennel and onion are soft. Turn up heat and add garlic to skillet. Sauté garlic briefly just until it turns opaque and releases its aroma. Add sausage and brown over high heat. When no trace of pink remains in the sausage, add basil, oregano, chicken broth and red wine, plus salt and pepper to taste. Turn down the heat to medium and cook sauce until liquids reduce and flavors are well blended. Add the cream, if desired, and cook just until it reduces slightly, about 5 minutes.

Cook orecchiette pasta in abundant boiling salted water until al dente. Drain pasta thoroughly and transfer to the skillet with the sauce. Cook briefly over moderate heat, stirring well. Serve immediately in large, shallow serving bowl topped with plenty of grated cheese of your choice. Serves four to six.