Farfalle with Sausage & Fennel

By [e-mail]

Ingredients

• Kosher salt
• 2 T olive oil
• 1/2 lb. sausage links, @ 3 links
• 1 yellow onion, halved & thinly sliced
• 1 fennel bulb, thinly sliced
• 3 sliced garlic cloves
• 1/2 lb. farfalle
• 1/2 C thinly sliced oil-packed sun-dried tomatoes
• 1/4 t crushed red pepper
• ground pepper
• 2 oz. coarsely grated Pecorino (@ 1/2 C)
• 2 T chopped Italian parsley

Preparation

Step 1

Bring large pot of well salted water to boil.
Heat oil in skillet over med-hi heat. Add sausage & cook, turning ofter til cooked thru, 6-8 min. Transfer to cutting board.
Add onion, fennel, garlic & 1/2 t salt to skillet. Stir, cover, reduce heat to med-lo & cook, stirring occasionally, until tender & starting to brown, @ 5 min.
Meanwhile cook pasta according to package directions for al dente. Reserve 2 C pasta water; drain pasta & return to pot. Cover while finishing sauce.
Uncover skillet & add sun dried tomatoes, red pepper flakes, 1/2 t salt, ground pepper & 1 C reserved pasta water. Increase heat timed-hi & cook, stirring, for 5 min.
Slice sausage 1/4" thick. Add sausage, half cheese & remaining cup of pasta water to skillet & cook until sauce starts to thicken, @ 5 min.
Toss sauce, parsley & remaining cheese with pasta. Season to taste with salt & pepper & serve immediately.