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Orecchiette with sausage and fennel Recipe

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This recipe for Orecchiette with sausage and fennel, by , is from Jolanda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jolanda Chiavuzzo

Category:
Category:

Ingredients:  
Ingredients:  
˝ cup extra virgin olive oil
˝ medium onion minced
2 fennel bulbs trimmed and thinly sliced
2 garlic cloves minced
4 italian sausage links, casing removed, crumbled
1 cup chicken broth
salt and pepper to taste
1 lb orecchiette
grated pecorino cheese

Directions:
Directions:
Heat the olive oil in a medium skillet. Add the onion and sauté over low heat until it wilts. Add the fennel and continue cooking until both fennel and onion are soft. Add the garlic to the skillet. Sauté briefly, just until garlic releases its aroma. Add the sausage and brown over medium-high heat.

When pinkness disapears add the chicken broth and salt and pepper to taste. Turn down the heat to medium and ciook sauce until the liquids reduce and the flavors are blended.

Cook the orecchiette al dente, drainend transfer to the skillet with the sauce. Cook briefly over moderate heat, stirring well and adding some pasta cooking water if needed. Serve with plenty of grated pecorino cheese

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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