Orecchiette with Roasted Fennel and Sausage

• 4 whole Fennel Bulbs, Cut Into 1/2-inch Pieces
• 1/4 cups Olive Oil
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1 pound Orecchiette Pasta
• 8 ounces, weight Spicy Italian Sausage, Casings Removed
• 1 whole Yellow Onion, Chopped
• 4 cloves Garlic, Minced
• 1/4 cups Dry White Wine
• 8 whole Sun-dried Tomatoes (packed In Oil), Chopped
• 1/4 cups Chopped Flat Leaf Parsley
• 1 cup Grated Parmesan Cheese

1. 1.
2. Preheat the oven to 400 degrees F. Toss the fennel with 2 tablespoons of olive oil and spread into an even layer on a large rimmed baking sheet.
3. Season with salt and pepper.
4. Roast for about 30 minutes, until golden brown and tender.
5. 2.
6. Meanwhile, bring a large pot of salted water to a boil.
7. Add the pasta and cook for 8 to 10 minutes, or according to package instructions for al dente.
8. Drain the pasta and reserve 1 cup of the cooking liquid.
9. Set both aside.
10. 3.
11. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
12. 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.
13. Add the garlic and wine and cook for about 1 minute, until the wine is evaporated.
14. Add the sun-dried tomatoes, parsley, pasta, roasted fennel, and Parmesan cheese and toss to combine.
15. If needed, add some of the reserved cooking liquid to create a sauce for the pasta.
16. This recipe is adapted from a recipe by Giada de Laurentiis.

fennel, olive oil, kosher salt, freshly ground black pepper, pasta, italian sausage, yellow onion, garlic, white wine, tomatoes, parsley, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/orecchiette-with-roasted-fennel-and-sausage/ (may not work)