Italian Sausage Orecchiette with Fennel and Cherry Tomatoes
A rustic Italian pasta dish featuring crumbled pork and fennel sausages simmered with aromatic fennel seeds, fresh chillies, and cherry tomatoes. The sauce is finished with cream and parmesan for richness, while fresh herbs and lemon juice brighten the flavors. Perfect for a cozy date night dinner, this hearty meal combines the bold flavors of Italian sausage with the sweet anise notes of fennel and the acidity of cherry tomatoes.
Ingredients
- 2 shallots, finely chopped
- 2 fresh chillies, finely chopped
- 1 teaspoon fennel seeds
- 1 sprig fresh rosemary, chopped
- 1 dash olive oil
- 4 cloves garlic, finely chopped
- 1 lb good-quality pork and fennel sausagesItalian chicken sausage1:1
milder flavor
- 1 tablespoon tomato paste
- 1 lb can of cherry tomatoes
- 9 oz dried orecchiette pastapasta shells1:1
similar shape holds sauce well
- ½ cup Italian parsley, chopped
- 1 tablespoon lemon juice
- ⅓ cup cream
- ½ cup parmesan cheese, grated
Instructions
- 1
Remove skins from the sausages
- 2
Heat oil in a large frying pan and add shallots, chillies, fennel seeds and rosemary, stirring for 5 minutes or until lightly browned
- 3
Add garlic and cook for another minute
- 4
Add the sausages and cook, stirring, until browned
- 5
Stir through the tomato paste then tinned cherry tomatoes
- 6
Bring to a boil, season, then reduce the heat and simmer uncovered for about 10 minutes or until thickened
- 7
Meanwhile, cook the pasta in a large pot of boiling, well-salted water until just tender and drain
- 8
Just before removing the tomato and sausage sauce from the heat, stir through Italian parsley, lemon juice, cream and parmesan
- 9
Combine pasta with tomato and sausage sauce
- 10
Serve topped with parmesan cheese
Tips
Pasta shells work well as a substitute for orecchiette if unavailable
Make sure to salt the pasta water well for properly seasoned pasta
Remove sausage skins carefully to avoid breaking the meat into too-small pieces
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently with a splash of pasta water or cream.
Sauce can be made 1 day ahead and refrigerated. Cook pasta fresh when serving.
Serve immediately while hot, topped with extra parmesan and a drizzle of olive oil if desired.
Common Mistakes
Don't overcook the pasta as it will continue cooking when combined with the hot sauce
Add cream at the end to prevent curdling from high heat
Substitutions
Dairy-Free Swaps
General Alternatives
similar shape holds sauce well
milder flavor
FAQ
Can I make this ahead of time?
The sauce can be prepared a day ahead and stored in the refrigerator. Cook the pasta fresh when ready to serve for best texture.
What if I can't find orecchiette pasta?
Pasta shells, penne, or rigatoni work well as substitutes since they hold the chunky sauce effectively in their shapes.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently with a splash of pasta water or cream to restore creaminess.