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Pasta with Roasted Fennel and Sausage
Ingredients
  • subheading: For The Fennel:
  • 2 small bulbs fennel trimmed and cut into ¾-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • subheading: For The Pasta:
  • 1 pound short pasta such as cappelletti, nodi marini or orecchiette
  • 1 tablespoon extra-virgin olive oil
  • 1 pound spicy Italian sausage casing removed
  • 1 small onion chopped
  • 2 cloves garlic chopped or smashed
  • ¼ cup white wine such as pinot grigio
  • ½ cup oil-packed sun-dried tomatoes drained and chopped
  • 2 tablespoons chopped fresh flat-leaf Italian parsley
  • 1 tablespoon capers rinsed and drained
  • 1 cup grated Parmesan
Note: Ingredients may have been altered from the original.
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