Orecchiette with Sausage, Fennel, and Sweet Bell Peppers

1. 1

   Preheat the oven to 475 degrees F (245 degrees C).

2. 2

   Toss the bell peppers and fennel with the oil and thyme. Arrange the vegetables on a baking sheet.

3. 3

   Roast in the preheated oven until tender, 8 to 10 minutes.

4. 4

   Meanwhile, heat a large skillet over medium-high heat. Add the sausage and shallot; sauté until the sausage is browned and crumbly, 5 to 7 minutes. Drain and discard the grease.

5. 5

   Fill a large pot with lightly salted water and bring it to a rolling boil. Stir in the orecchiette and return to a boil. Cook the pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.

6. 6

   Add the orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until the sauce is reduced to your liking, 3 to 5 minutes more. Remove from the heat and stir in the basil before serving.

• Calories 400.3 kcal High
• Protein 16.74 g Good Source
• Carbs 49.86 g Moderate
• Total Fat 14.6 g Moderate
• Saturated Fat 4.04 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 38.08 mg Moderate
• Sodium 345.72 mg Moderate
• Fiber 2.92 g Moderate
• Sugar 1.82 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 137.56 mg Moderate
• Iron 2.02 mg Moderate
• Potassium 175.52 mg Low Source
• Vitamin A 83.94 mcg_rae Low Source
• Vitamin C 107.8 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅