Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Yes, she baked for the Queen of England.
A ragu of ground pork and wild fennel that we tasted in Sardinia served as the inspiration for this quick and easy pasta dish. Dry vermouth and citrusy lemon zest perfectly balance the richness of the Italian sausage and the pepperiness of baby arugula. Orecchiette, a coin-sized, saucer-shaped pasta, is ideal for catching flavorful bits of sausage, scallions and fennel seeds; if you can't find orecchiette, small shells and cavatelli work well, too.
pound orecchiette pasta
tablespoon extra-virgin olive oil, plus more to serve
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT