Ingredients
Scale
- 1 large fennel bulb, sliced
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 lb ground sausage, mild or spicy (you choose!)
- 1 shallot, sliced
- 6 garlic cloves, minced
- ¼ teaspoon red pepper flakes (optional)
- ½ lb pasta
- ⅓ cup grated parmesan
Instructions
- Preheat oven to 425 and bring a large pot of water to a boil.
- Toss fennel with olive oil, salt and pepper and arrange on a baking sheet in one layer. Roast for 25-35 minutes, until fennel is soft and caramelized around the edges, tossing once during baking.
- While fennel is roasting, heat a large skillet over medium. Add sausage and cook, breaking up meat, until almost cooked through, about 5-7 minutes.
- Add shallot, garlic and red pepper flakes (if using) and continue cooking, until shallots soften and sausage gets a little crispy in spots.
- Meanwhile, when water comes to boil, add pasta and cook to al dente according to package instructions.
- When pasta is done, reserve about a cup of pasta water, drain noodles and add to pan with sausage (alternatively, you can just transfer pasta to pan with tongs).
- Add fennel to pasta, along with ½ cup of pasta water and parmesan cheese. Toss until everything comes together. Add more pasta water as needed if pasta looks a little dry.
- Serve with more parmesan and a drizzle of olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes