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Back to Healthy with Hart

Bowtie Pasta with Roasted Fennel and Sausage

  • 4 small fennel bulbs, (white part) cut into 1/2-inch pieces
  • 1/4 C. olive oil
  • salt/pepper
  • 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


1. Preheat the oven to 400F. 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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