Ingredients for 3-Ingredient Orecchiette with Sausage and Fennel

• 350g orecchiette or other short pasta

• Kosher salt

• 1 tablespoon olive oil

• 350g sweet Italian sausage, casings removed

• 1 fennel bulb (about 350g ), cored, thinly sliced, fronds chopped and reserved

• Freshly ground black pepper

Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, reserving 240ml pasta cooking liquid.

Meanwhile, heat oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through and browned and crispy in spots, 6–8 minutes. Using a slotted spoon, transfer to a plate.

Add sliced fennel to skillet; season with salt and pepper. Cook, stirring occasionally, until fennel begins to soften, about 5 minutes. Continue to cook, adding 60ml water to skillet as bottom begins to brown (you may need to do this a few times), until soft and caramelized, 10–15 minutes more.

Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes. Add sausage and fennel fronds, season with salt and pepper, and toss to combine.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.