Double Fennel Pasta

Makes 4 servings

Ingredients

1 large fennel bulb, sliced 

1 large red onion, sliced

Olive oil

Diamond Crystal kosher Salt

8oz Italian chicken sausage, removed from casings 

2 garlic cloves chopped

12 ounces gemelli pasta 

¼ cup fennel pesto

Pecorino Romano, for finishing 

Directions

Preheat oven to 425F. 

Toss fennel and red onions with 1 tsp salt and 1 T olive oil. Roast until golden brown, 20-25 minutes. 

In a medium cast iron or high sided skillet and 1 T olive oil. Add sausage and cook on one side until browned, 5-7 minutes. Break apart with a wooden spoon and add garlic cloves. Cook until sausage is cooked through and garlic is fragrant. 

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Add cooked pasta to skillet along with roasted veggies, pesto and ½ cup pasta water. Season to taste with salt. Add more water if necessary and finish each plate with a healthy amount of grated Pecorino Romano cheese.