Recipe
Orecchiette with Italian Sausage, Mushrooms and Tender Fennel
Servings4
Ingredients
Pasta
1 pound orecchiette, preferably De Cecco
6 quarts water
Kosher salt
Sauce
18 ounces sweet Italian sausage, casings removed
12½ ounces fennel bulb, sliced paper-thin
12 to 14 ounces cremini mushrooms, sliced
½ cup finely chopped shallots
3 tablespoons finely chopped garlic
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, divided
¾ cup dry white wine
1 cup chicken stock
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
½ teaspoon crushed red pepper flakes, optional
To Finish
½ cup freshly grated Parmigiano Reggiano, plus more for serving
¼ cup freshly grated Pecorino Romano
Finely grated zest of 1 lemon
2 tablespoons chopped fennel fronds
Chopped fresh parsley, optional
Freshly ground black pepper
Extra-virgin olive oil, for serving
Method
1. Blanch the fennel
Bring 6 quarts of generously salted water to a boil in a large pot.
Add the sliced fennel and cook for 3 to 4 minutes, until it has begun to soften but still holds its shape.