Penne with Sausage, Fennel, and Pecorino

Penne with Sausage, Fennel, and Pecorino
Photo by Scott Phillips


  • 2 Tbs. chopped fresh sage
  • 1 cup lower-salt chicken broth
  • 12 oz. sweet Italian sausage, casings removed
  • 4 Tbs. extra-virgin olive oil
  • Kosher salt
  • 1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving
  • 10 oz. dried penne
  • + 3 more ingredients
    • Freshly ground black pepper
    • 2 medium yellow onions, halved and thinly sliced (about 3 cups)
    • 1 large fennel bulb (about 1-½ lb.), halved, cored, and thinly sliced crosswise (about 4 cups)

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked thro...

View full recipe at Fine Cooking


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