Ingredients
- 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
- 2 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounce (2 1/2 cups) orrechiette pasta
- 1/2 cup grated parmesan cheese
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon small onion, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon (4-ounce) spicy italian sausage link, casing removed
- 2 clove garlic, minced
- 2 tablespoon white wine, such as pinot grigio
- 8 tablespoon oil-packed sun-dried tomatoes, drained and chopped
- 1 teaspoon capers, rinsed and drained
- 2 tablespoon chopped flat-leaf italian parsley leaves
Preparation
Baking Directions:
For the fennel: Place an oven rack in the center of the oven.
Preheat the oven to 400 degrees F.
Spray a small baking sheet with vegetable oil cooking spray.
Set aside.
In a medium bowl, toss together the fennel, oil, salt and pepper.
Arrange in a single layer on the prepared baking sheet.
Roast for 30 minutes until golden and tender.
Set aside to cool.
For the pasta:Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain and reserve about 1 cup of the pasta water.
In a large skillet, heat the oil over medium-high heat.
Add the sausage, and using a wooden spoon, break into 1/2-inch pieces.
Cook until golden and cooked through, about 6 minutes.
Add the onion, salt and pepper.
Cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
Cook until all of the wine has evaporated, about 1 minute.
Add the sun-dried tomatoes, capers and parsley.
Cook for 30 seconds.
Add the cooked pasta, fennel and cheese.
Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.
Tips:
Note: The recipe can be doubled for 4 to 6 servings.
