Farfalle with Sausage and Fennel

Farfalle with Sausage and Fennel
Photo by Scott Phillips


  • 2 Tbs. olive oil
  • 1 small yellow onion, halved and thinly sliced lengthwise
  • ¼ tsp. crushed red pepper flakes
  • ½ lb. dried farfalle
  • ½ cup thinly sliced oil-packed sun-dried tomatoes
  • 2 Tbs. chopped fresh flat-leaf parsley
  • ½ lb. sweet Italian sausage (about 3 links)
  • + 5 more ingredients
    • Freshly ground black pepper
    • 2 oz. coarsely grated Pecorino-Romano (about ½ cup)
    • 3 medium cloves garlic, sliced
    • Kosher salt
    • 1 medium fennel bulb, trimmed, cored, and thinly sliced lengthwise

Bring a large pot of well-salted water to a boil. Heat the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook, turning often, until cooked through, 6 to 8 minutes. Transfer to a cutting board. Add the onion, fennel, garlic, and 1/2 tsp. salt to the skillet. Stir, cover, tu...

View full recipe at Fine Cooking


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