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Playing One Pot Pasta: Toasted Orecchiette with Pancetta, Fennel + Kale  | Rachael Ray

Rach shares a delish one-pot pasta recipe that's packed with flavor and veggies. 

For more pasta ideas, check out this Instant Pot Sausage & Shells or the trendy Baked Feta Pasta from TikTok.


  • 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.