Orecchiette with fennel and salsiccia

main dish meat summer
Total: 40 min. | Active: 40 min.
lactose-free

In this recipe, once again, less is more. A handful of carefully selected ingredients ensure great flavour. The secret lies in cooking the fennel gently for a long time. This makes it wonderfully tender, lightly caramelized and gives it an intense flavour. It’s no secret that fennel and pork are a match made in heaven. The hearty salsiccia complements the greens perfectly. Together with a little pasta water, this creates a creamy sauce that coats the pasta beautifully. A simple, aromatic dish packed with flavour.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Sauce
280 g Luganighe sausages, removed from the skin with the back of a knife and roughly chopped
2 tbsp olive oil
3  shallots, halved, cut into strips
700 g fennel, cut lengthwise into slices approx. 5 mm thick
1 tsp dried thyme
2  garlic cloves, squeezed
½ tsp salt
a little  pepper
Pasta
300 g pasta (e.g. orecchiette)
  salted water, boiling

How it's done

Sauce

Brown the sausage meat in a non-stick frying pan for approx. 5 mins. Remove and drain on paper towels. Add the oil, shallots, fennel and thyme, then cook over a medium heat for approx. 20 mins., stirring occasionally, until the fennel and onion begin to caramelize. Add the sausage and garlic, season, continue to cook for approx. 5 mins.

Pasta

Cook the pasta in simmering salted water until just al dente. Set aside approx. 350 ml of the cooking water, drain the pasta. Add the pasta and reserved cooking water to the sauce, stir occasionally until the pasta is cooked.

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