Savory Orecchiette with Fennel, Sausage, and Sweet Peppers Delight

Step 1

Let's kick things off by preheating the oven to a toasty 475 degrees F (245 degrees C). Get those bell peppers and fennel dancing in a mix of oil and thyme before laying them out on a baking sheet for their roasting adventure.

Step 2

While the veggies are getting beautifully tender in the oven for about 8 to 10 minutes, let's shift our focus to a large skillet heating up over medium-high heat. Throw in some sausage and shallot, and saute until the sausage is perfectly browned and crumbly, which should take around 5 to 7 minutes. Remember to drain off any excess grease.

Step 3

Next up, grab a large pot and fill it with lightly salted water, bringing it to a rolling boil. Dive in with the orecchiette pasta and let it cook uncovered until it reaches that ideal tender yet firm texture, usually within 12 to 14 minutes. Once done, drain the pasta, saving about 1 cup of that precious pasta water.

Step 4

Now, it's time to combine the orecchiette pasta, tomato paste, garlic, and those irresistible roasted veggies with the sausage mix in the skillet. Let this flavorful fusion cook on medium heat until the aroma fills the kitchen, approximately 2 to 3 minutes. Pour in the reserved pasta water and let the magic happen as the sauce simmers and reduces to perfection, anywhere from 3 to 5 minutes more. Finish off by taking it off the heat and stirring in some fresh basil just before serving. Enjoy!