Pasta with Fennel and Sausage

By á-2304

Ingredients

• 3/4 pound hot Italian sausage, links cut up
• 1 large bulb fennel, cut into strips
• 1 large onion, sliced
• 3 carrots, sliced
• 2 Tbsp. EVOO
• salt
• pepper
• 1 pound gemelli pasta
• 1/4 cup chopped parsley

Preparation

Step 1

Preheat oven to 425. On a large baking sheet, toss the sausage, fennel, onion and carrots with EVOO; season with salt and pepper. Cook for 30 minutes.

In a large pot, cook pasta, drain, reserving 1/3 cup pasta cooking water. Transfer pasta to large bowl.

Add the sausage-vegetable mixture to pasta. Add the pasta water to baking sheet and scrap up brown bits. Pour over pasta/vegetable mixture. Toss with parsley, salt and pepper.