Orecchiette Pasta with Spicy Sausage & Spinach/Fennel Pesto

Orc. Fennel Spinach

Pair With

Nº 19



mild spice, earthy greens 


20 minutes 


For the Pesto: 

1 cup fennel (chopped) 

4 cloves of garlic (sliced) 

7 oz. baby spinach 

½ cup light olive oil 

½ cup parmesan cheese 

For the Pasta: 

1 Lb. Orecchiette pasta 

1 cup Italian sausage (cooked, crumbled) 

5 Calabria peppers (minced, with a touch of it's oil)

2 Tbsp. butter (unsalted) 

½ cup heavy cream 

1 cup chicken stock 

¾ cup parmesan cheese 

fried garlic chips (optional) 


In a food processor, combine first 3 ingredients and pulse to combine.  Turn it on constant and slowly drizzle in the oil.  You want just enough oil to make all the ingredients combine.  While still mixing, add the cheese and season with salt and pepper.  Remove, and set aside.  It should make around 1 quart.   

Boil water with salt and cook pasta following package directions, minus 2 minutes.  Remove and set aside  

For the Pesto: In a hot sauté pan, add sausage, peppers, and butter.  Cook until butter begins to brown, then add cream and chicken stock. Reduce by half and add pasta.  Mix to combine until liquid starts to coat pasta, then add the cheese.   

To plate: start with two large scoops of pesto, mix with pasta, and season to taste.  If you like more pesto, add a little at the time. Garnish with garlic chips, if desired.