Orecchiette means “little ear” in Italian, and once you hear about this recipe, you will be a fan! This recipe is simple and delicious. With all fresh ingredients, it is perfect for summer and is great warm or cooler as an al fresco dinner.
Pepper and Onion Pasta with Basil
10 ounces orecchiette pasta, cooked per package directions
2 Tablespoons olive oil
1 onion, cut in half and thinly sliced
1 red bell pepper, cored and diced
2 links vegetarian sausages, sliced into 1/2″ rounds
1/2 Tablespoon fennel
1 Tablespoon capers, rinsed
Salt and pepper to taste
1/2 cup fresh basil, chopped
1. While pasta is cooking, heat a large frying pan over medium heat, pouring olive oil in pan to coat. Cook onion and pepper until tender crisp. Add vegetarian sausage and cook until browned around the edges. Add fennel and capers to vegetables and stir to mix all ingredients.
2. Drain pasta and put pasta into vegetable mixture. Mix thoroughly. If needed, drizzle an additional Tablespoon of oil over pasta to help mix thoroughly. Add salt and pepper to taste. Serve pasta into bowls and top with fresh basil.