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Orecchiette with Roasted Fennel and Sausage Recipe

Orecchiette with Roasted Fennel and Sausage

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Average Rating:

Total Reviews: 19

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  • on March 19, 2013

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    Wonderful! I use my own home made Italian Sausage and I love it! I have made it several times. I have to confess I do add more capers than it calls for and I do add a whole pound or so of sausage. Thank you Giada for sharing this fabulous recipe!

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  • on March 12, 2013

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    We loved it. I roasted the tomatoes at 250 for three hours and made turkey sausage with fennel. Great flavor combination.

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  • on March 11, 2013

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    This was a great meal!! Like most reviews said, I also roasted the fennel about 20 minutes so that it didn't burn. I used hot turkey sausage and followed the rest of the recipe. It was amazing! All the ingredients complimented each other so well. My boyfriend went back for thirds! I will definitely be making this again. Grazie Giada!

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  • on March 10, 2013

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    If you don't eat meat....substitute cannellini beans, dried sage, and fennel seeds...Great recipe.

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  • on March 04, 2013

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    One word Amazing !!! Tasty!!!!!!

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  • on February 18, 2013

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    It was a great combination. i used turkey sausage, added spinach and an extra spoon of capers...it was delicious. thanks Giada always love your cooking...

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  • on December 11, 2012

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    Went to a Bible study and the hostess served this dish. She used small shells instead of the orecchiette and everyone there thought it was awesome and went back for seconds! I just had to have the recipe as this is something that is going into my "frequently cooked" file. I've never used fennel or capers before (and probably never would have if I hadn't tasted this recipe but I'm going out right after work tonight to pick them up so I can prepare this for dinner. Thanks!

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  • on November 19, 2012

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    I should've added my sis in law omitted the fennel (due to a hungry baby she burnt it! Lol and used chicken broth instead of the wine. I would make it just as she did. It was that good. Awesome job Rosa :-

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  • on November 11, 2012

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    Followed the recipe exactly (except had to use bowtie pasta and loved the flavors. Will definitely make again. I might even try adding some arugula next time at the very end.

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  • on October 30, 2012

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    Because of Hurricane Sandy (and the fact that I 'HAD' to make this today! I substituted so much, but it ended up being a wonderful meal. I subbed with tiny bow tie pasta, bulk sweet sausage, sweet anise and some chopped tomatoes. Please don't be afraid of the fennel/anise - the difference in it between raw and roasted is huge and it's really, really good (and I only roasted ours for 20 minutes also. I had lots of leftovers and think I'll add something to spice them up a bit, hot sauce or red pepper flakes maybe, since spicy sausage was an original ingredient. We'll do this again and again.

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