One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale
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One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale


  • 3 tablespoons extra-virgin olive oil (EVOO)

  • 2 tablespoons butter

  • 1 pound fresh or dried orecchiette pasta

  • ¼ pound pancetta, finely chopped 

  • 1 bulb fennel, quartered, cored and finely chopped

  • 1 onion, finely chopped

  • 2 tablespoons chopped fresh rosemary

  • 1 tablespoon lemon zest

  • Salt and pepper 

  • 4 cloves garlic, thinly sliced or grated on wide rasp 

  • ½ cup white wine 

  • 1 quart chicken stock 

  • 4 cups stemmed flat kale, thinly shredded or chopped 

  • Juice of 1 lemon

  • A couple handfuls of grated Parmigiano-Reggiano cheese 


Serves: 4 to 6

Heat 2 tablespoons EVOO in large skillet over medium to medium-high heat and add butter. When butter melts, add pasta and toast to golden and remove.

Add 1 tablespoon EVOO and render the pancetta 2 to 3 minutes to lightly crisp, then add the fennel and onions, season with rosemary, zest, salt and pepper, and garlic, stir a minute or 2.

Add the wine, let it absorb and add pasta back, add stock and bring to a boil, reduce heat to simmer and keep at low rolling boil until tender, about 12 minutes for fresh pasta or about 5 minutes longer for dried pasta. Add the kale and stir to wilt in. Finish with lemon juice and cheese.

Serve from pan.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...