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Related Video:

Margherita's Orecchiette with Rapini & Hot Sausage: This is a classic dish from the Pulia region of Italy, Frank's mother's birth place. His wife, Margaret has perfected this recipe over the years!

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Orecchiette Pasta with Sausage & Fennel

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Sautéed fennel is a treat that far to few enjoy. Tossed with pasta and Isernio’s Italian sausage, the melding of flavors is a combination made in heaven. Any cut pasta shape will work beautifully. We just happen to enjoy the texture of this small concave shape. Remember that sautéed fennel makes a lovely vegetable accompaniment to any roast pork or sausage entrée. 

Shopping List:

½    Cup extra virgin Olive oil

½    Medium Onion, peeled and minced

2     Fennel bulbs, trimmed and thinly sliced

2     Garlic cloves, minced or freshly chopped

4     Isernio’s Italian Sausages, casings removed or 1lb roll

1     Cup Chicken broth (low salt)

       Salt and freshly ground pepper to taste

1     Lb. orecchiette pasta

6-8  Tbsp. Freshly grated Pecorino Romano Cheese

Let's Cook

Heat the olive oil over medium heat in a 12” skillet. Add the onion and gently sauté over until it wilts. Add the fennel and continue cooking until both fennel and onion are soft. Add the garlic to the skillet. Saute briefly, just until garlic turns apaque and releases its aroma. Add the sausage and brown over medium-high heat, breaking up with a wooden spoon.

 

When pinkness disappears, add the chicken broth and salt and pepper to taste. Cook sauce until the liquids reduce and the flavors are well blended.

 

While the sauce is cooking, bring 5 qts of water to a boil. Add 2 Tbsp. salt to boiling water, add the Rigatoni and cook until al dente- about 12-14 minutes, or according to the package instructions.

 

Taste the sauce for salt and pepper, and adjust if needed. Drain the pasta completely and place in the sauce. Toss the pasta with the sauce to ensure each piece is coated. Serve immediately with freshly grated Pecorino Romano cheese.