This Italian sausage Orzo and Fennel is a rustic and delicious pasta dish. Italian sausage meatball frying pan is added to a rich tomato sauce with garlic, wine, fennel, sage and rosemary. The best hearty winter comfort food.
The right Italian sausage, seasoned with fennel and having a dense texture, is what you are looking for here. If you’re pushing, you can use high quality pork sausage.
I developed this recipe Haute Gabrielle and its untree-rich Pinot Noir, Affordable and unpretentious wine that I often drink. I’m currently testing (and rating) many South African Pinot Noirs at lower prices and this is my favorite so far.
Orzo, also known as Orzo or Rosmarino, is a short pasta that looks like a large grain of rice. Once cooked and added to the sauce, it has an irresistible silky texture. In traditional Italian cuisine, orzo is often added to soups and soups and is also very effective in salads.
On top of this orzo pasta, I made pngratatto with freshly grated parmesan cheese. I love the crispy texture it gives here and another flavored hit. It’s a completely optional element, but it’s recommended.
Italian sausage orzo & fennel
Tomato-based orzo pasta dish using Italian sausage and fennel.
- Preparation time: 15
- Cooking time: 35
- total time: 50 minutes
- yield: Four
- Category: dinner
- Method: Steamed and boiled stove top
- cooking: Italian
About 500-600gm Italian pork sausage and fennel
Olive oil splash
1 tsp Fennel seeds
1 Large red onion, chopped
1 Small sliced and chopped fennel bulbs (white area)
2 Garlic, crushed cloves
Pinch of crushed chili flakes (optional, or more if spicy)
1 tablespoon Tomato paste
½ cup dry white wine
2 x410gms canned Italian tomatoes
Finely chopped rosemary twigs
A small bundle of chopped parsley
6 Sage leaves
Four Peeled small thyme stems and leaves
350gms orzo pasta
Grated parmesan to offer
3 tbsp Olive oil
½ cup Bread crumbs bread crumbs
Enthusiasm from ¾ Lemon
1 Garlic, crushed (optional)
Heat a large non-stick frying pan and add a splash of olive oil.
Remove the sausage from the casing, cut into bite-sized pieces, and roughly roll into meatballs. You don’t want them to be perfect here, you can even leave them as chunks. Fry these in a pan until all sides are golden, remove and set aside.
Put sausage oil in the same pan, fry the fennel seeds for about 30 seconds until fragrant, and add the onions and fennel. Fry for 4-5 minutes until tender. If they stick together, add a splash of water or olive oil. Add garlic and pepper flakes and cook for 30 seconds (don’t burn this). Add tomato paste and cook for another 30 seconds.
Remove the glaze from the pan with white wine and cook until it evaporates. Rinse the can of tomatoes with about half the water and add it to the pan. Reserve some of the chopped parsley for garnish with pangratat and add all the herbs. Whisk this sauce for about 20 minutes.
Follow the instructions to cook the orzo pasta according to the pack (about 8 minutes), then add it to the tomato sauce with about one-third of a cup of cooking liquid. Add the cooked sausages and cook for a few minutes until hot. Adjust the seasonings and add salt and peppercorn (sausages are quite salty, so check first).
Make pangratat while the sauce is being cooked. Heat the olive oil in a small saucepan and add all the other ingredients. Cook constantly, stirring until golden and crispy.
Serve freshly ground parmesan cheese with pangratat or chopped parsley and serve pasta immediately.
keyword: Orzo, pasta, Italian sausage, meatballs, tomatoes, fennel, recipes, rustic
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