Orechiette with Fennel, Sausage, and Gorgonzola Wine Sauce

One Saturday evening, I was strolling through Boston’s Haymarket on my way to the train, checking out what was left after the day. I spotted some nice-looking fennel bulbs and asked the price; the merchant offered them to me for free since they were closing up shop for the night. Free fennel bulbs? Sure! I didn’t want to be greedy, so I took three. Thanks, merchant!

I wanted to do something different from my typical fennel/orange/arugula salad with balsamic vinaigrette. But what? Maybe some sausage, some autumn vegetables…spice it up with some citrus and cinnamon? Worth a try.

I picked up a bottle Orvieto wine, a dry but fruity white from Central Italy, to use in the recipe and drink with the finished dish. I decided to add some color to the dish using lacinato kale, also known as Tuscan Kale or dinosaur kale. If you can chop, you can make this recipe—it’s very easy, and the flavors are incredibly unique! Try this in place of a more traditional autumn vegetable dish; you won’t regret it!


Orechiette with Fennel, Sausage, and Gorgonzola Wine Sauce

16 oz. orechiette
Splash olive oil
12 oz. hot Italian sausage, removed from casing
1-2 cloves garlic, minced
2 large shallots, minced
1 orange, rind grated, segments sliced into bite-sized pieces
10 oz. Orvieto wine
3 small turnips, diced
3 large fennel bulbs, diced
1 bunch lacinato kale, ribs removed, leaves shredded
1 T. pink peppercorns
1 t. dried chile flakes
1 t. dried rosemary
1 t. dried oregano
¼ t. cinnamon
1t. cracked black pepper
4 oz. gorgonzola, diced or crumbled

Cook the orechiette in salted water. In the meantime, heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage, cook for 5-7 minutes, stirring frequently and breaking apart large chunks. Add the garlic and shallot and cook for 3-4 more minutes, stirring frequently.

Add the wine, orange segments and rind, turnip, fennel, kale, pink peppercorns, chile flakes, rosemary, oregano, and cinnamon. Stir to combine, then lower heat to simmer and cook for 25-30 minutes, stirring occasionally. If the mixture seems too dry, add a splash of wine or a splash of the pasta cooking water.

Next, add the black pepper, gorgonzola, and cooked pasta. Stir to combine and serve piping hot.


Nutritional info: serves 6-8. 568 calories, 15 g fat, 80 g carbohydrates, 23 g protein.