2 fennel bulbs, (white part) cut into 1/2-inch pieces
1/4 C. olive oil
1 lb Bowtie (or favorite pasta)
12 oz Italian sausage (spicy, optional) casings removed
1 yellow onion, chopped
4 cloves garlic, minced
1/4 C dry white wine or chicken broth
8 sun-dried tomatoes packed in oil, chopped (or, substitute regular tomato)
1/4 C. chopped flat-leaf parsley
1 C. grated Parmesan cheese
1. Preheat the oven to 400. Toss the fennel with 2 tablespoons of olive oil and spread into an even layer on a large rimmed baking sheet. Season with salt and pepper. Roast for about 30 minutes, until golden brown and tender.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until al dente. Drain the pasta.
3. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and onion and cook for 5 to 6 minutes, breaking up the sausage with the back of a spoon, until cooked through. Add the garlic and wine and cook for about 1 minute, until the wine is evaporated. Add the tomatoes, parsley, pasta, roasted fennel, and Parmesan cheese and toss to combine.