Orecchiette with braised fennel, chili and cherry tomatoes from the Fissler Pure Collection®
Discover a Mediterranean-inspired pasta dish that delights with aromatic fennel, sweet cherry tomatoes, and a zesty chili kick. Our Orecchiette with Braised Fennel, Chili, and Cherry Tomatoes combines crisp vegetables with creamy crème fraîche and a hint of red wine vinegar to create a flavorful sauce that perfectly complements the orecchiette. Fresh basil and grated Parmesan cheese round off the dish – a colorful, simple, and satisfying pasta meal for connoisseurs and anyone craving Italian cuisine.
40 minutes
Total Time
15 minutes
Cooking Time
25 minutes
Preperation Time
Ingredients
| 300 g | Orecchiette |
| 1 | small fennel, diced |
| 2 red onions, diced | |
| 2 cloves of garlic, thinly sliced | |
| 1 red chili pepper, finely sliced || | |
| 400 g | Cherry tomatoes, halved |
| 100 g | Crème fraîche |
| 50 ml | Red wine vinegar |
| 1 tsp | sugar |
| Salt | |
| Pepper | |
| Dried oregano | |
| Fresh basil | |
| Olive oil | |
| Grated Parmesan |
Instructions
Step 1 of 7:
Toast the fennel and onions in the Frying Pan without oil.
Step 2 of 7:
Add the garlic, chilli, sugar and olive oil and caramelise. Then deglaze with red wine vinegar.
Step 3 of 7:
Add the halved tomatoes and oregano, season generously and leave to braise covered for 10 minutes.
Step 4 of 7:
Cook the pasta for slightly less time than stated, drain and set aside 1 cup of pasta water.
Step 5 of 7:
Finish the sauce with crème fraîche and add the pasta.
Step 6 of 7:
Simmer for another 2 minutes, adding pasta water if needed.
Step 7 of 7:
Serve with fresh basil and grated Parmesan.
