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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

Nutrition Info

402.8 calories carbohydrate: 50.8 g cholesterol: 22.3 mg fat: 15.4 g fiber: 4.6 g protein: 16 g saturatedFat: 4.2 g servingSize: - sodium: 495.2 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 475 degrees F (245 degrees C).
Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
Roast in the preheated oven until tender, 8 to 10 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot, saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water, simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

8 servings

Orecchiette pasta with fennel, sausage, and sweet peppers.