One-Pot Orecchiette With Chicken Sausage, Fennel And Asparagus

Light, tangy and a little spicy! This One-Pot Orecchiette Pasta is perfect for Spring or Summer...and you only use one pot!

 
 
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Directions

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1. Heat the olive oil in a large deep skillet or a Dutch oven over medium heat. Add the chicken sausage and chopped fennel.

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2. Break apart sausage with a wooden spoon, until well-browned.

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3. Add the minced garlic, black pepper, salt and red pepper flakes. Cook over medium heat for 1 minute, stirring frequently.

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4. Add white wine and let boil for 3 minutes.

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5. Add chicken broth and bring to a boil over high heat.

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6. Stir in lemon juice and capers.

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7. Add orecchiette pasta and let cook over medium heat for 4 minutes.

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8. Add the asparagus and let cook for 10 minutes or until the pasta is al dente and the asparagus is tender.

 
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9. Remove from heat. Transfer to a serving dish and sprinkle with Pecorino Romano cheese.

 

One-Pot Orecchiette with Chicken Sausage, Fennel and Asparagus

Yield: 4 servings
Author:
prep time: 20 Mcook time: 25 Mtotal time: 45 M
Light, tangy and a little spicy! This One-Pot Orecchiette Pasta is perfect for Spring or Summer...and you only use one pot!

ingredients:

  • 3 tablespoons olive oil
  • 1 lb. uncooked Italian chicken sausage, casing removed
  • 1 large fennel bulb, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 2 tablespoons capers
  • 1/2 cup lemon juice
  • 8 ounces orecchiette pasta
  • 1/2 lb. asparagus spears, cut into 2” pieces
  • 1/2 cup Pecorino Romano cheese, shaved

instructions:

  1. Heat the olive oil in a large deep skillet or a Dutch oven over medium heat. Add the chicken sausage and chopped fennel.
  2. Break apart sausage with a wooden spoon for around 5 minutes or until browned.
  3. Add the minced garlic, black pepper, salt and red pepper flakes. Cook over medium heat for 1 minute, stirring frequently.
  4. Add white wine.  Bring to a boil and let wine cook off for 3 minutes.
  5. Add chicken broth and bring to a boil over medium high heat.
  6. Stir in lemon juice and capers.
  7. Add orecchiette pasta and let cook over medium heat for 4 minutes.
  8. Add the asparagus and continue cooking for 10 minutes or until the pasta is al dente and the asparagus is tender.
  9. Remove from heat. Transfer to a serving dish and sprinkle with Pecorino Romano cheese.

NOTES:

*You can use Parmesan cheese with this recipe as well.

*This recipe will also work with pork sausage.
Created using The Recipes Generator