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Pasta With Roasted Fennel And Sausage
Ingredients
2 small bulbs
fennel
2 tbsp
extra-virgin olive oil
1/2 tsp
kosher salt
1/4 tsp
black pepper
1 lb
short pasta (Nodi Marini)
1 tbsp
extra-virgin olive oil
1 lb
spicy Italian sausage
1 small
onion (chopped)
2 cloves
garlic (chopped)
1/4 cup
white wine
1/2 cup
sun-dried tomatoes (chopped)
2 tbsp
chopped parsley
1 tbsp
capers (drained)
1 cup
grated Parmesan
Instructions
STEP 1
Preheat oven to 400°F.
STEP 2
Toss fennel, 2 tbsp oil, salt, and pepper in a baking sheet. Roast until golden, about 25-30 minutes.
STEP 3
Boil salted water, add pasta, and cook for 8-10 minutes. Drain, reserving 1 cup of pasta water.
STEP 4
In a skillet, heat 1 tbsp oil over medium-high. Cook sausage until golden, about 6 minutes.
STEP 5
Add onion, salt, and pepper. Cook until soft, about 5 minutes.
STEP 6
Stir in garlic and wine, scraping brown bits from the pan. Cook until wine evaporates, about 1 minute.
STEP 7
Add tomatoes, parsley, and capers. Cook for 30 seconds.
STEP 8
Toss pasta with fennel and cheese, adding reserved pasta water as needed.
Nutrition Facts
(per serving)
Calories:
734 calories
Servings:
6 servings
Carbohydrates:
67 g
Fat:
38 g
Fiber:
6 g
Protein:
29 g
Sugar:
3 g
Meal Effort
Preparation:
10 minutes
Cook:
30 minutes
Total:
40 minutes