Orecchiette with tuscan sausage and wild fennel

  • Portions: 4 pp
  • Level: 2/5
  • Preparation: 20 min
  • Cooking: 20 min
  • Season: For any season


  • 400g orecchiette (pasta)
  • 30g chopped onion
  • 10g chopped garlic
  • 200g fresh tomato concassé
  • 30g wild fennel, chopped
  • 10g fennel seeds
  • 150g tuscan sausage
  • Salt and pepper
  • Extra virgin olive oil

Sauté onion and garlic in olive oil until golden. Add the sausage, into small pieces and skinless, cook it until lightly browned then sprinkle white wine. Let evaporate.

Add tomato concassé, wild fennel, fennel seeds, and season with salt and pepper.Continue the cooking for about 20 minutes on a medium heat, add water if needed.

Boil the orecchiette in salted water, drain and toss, over the heat into the sausage sauce.  Served topped with shaved pecorino cheese.

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