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Bowtie Pasta with Roasted Fennel and Sausage
- 4 small fennel bulbs, (white part) cut into 1/2-inch pieces
- 1/4 C. olive oil
- 1 lb Bowtie (or favorite pasta)
- 12 oz Italian sausage (spicy, optional) casings removed
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/4 C dry white wine
- 8 sun-dried tomatoes packed in oil, chopped (or, substitute regular tomato)
- 1/4 C. chopped flat-leaf parsley
- 1 C. grated Parmesan cheese
Directions1. Preheat the oven to 400°F. Toss the fennel with 2 tablespoons of olive oil and spread into an even layer on a large rimmed baking sheet. Season with salt and pepper. Roast for about 30 minutes, until golden brown and tender. 2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until al dente. Drain the pasta and reserve 1 cup of the cooking liquid. 3. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and onion and cook for 5 to 6 minutes, breaking up the sausage with the back of a spoon, until cooked through. Add the garlic and wine and cook for about 1 minute, until the wine is evaporated. Add the sun-dried tomatoes, parsley, pasta, roasted fennel, and Parmesan cheese and toss to combine. If needed, add some of the reserved cooking liquid to create a sauce for the pasta.
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