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1
For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
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2
Toss the fennel, oil, salt and pepper in a medium bowl.
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3
Arrange the fennel in a single layer on the baking sheet.
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4
Roast until golden and tender, about 30 minutes.
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5
Set aside to cool.
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6
For the pasta: Bring a large pot of salted water to a boil over high heat.
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7
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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8
Drain and reserve about 1 cup of the pasta water.
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9
Heat the oil over medium-high heat in a large skillet.
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10
Add the sausage and break into 1/2-inch pieces using a wooden spoon.
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11
Cook until golden and cooked through, about 6 minutes.
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12
Add the onion, salt and pepper.
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13
Cook, stirring occasionally, until soft, about 5 minutes.
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14
Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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15
Cook until all of the wine has evaporated, about 1 minute.
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16
Add the tomatoes, parsley and capers.
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17
Cook for 30 seconds.
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18
Add the pasta, fennel and cheese.
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19
Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.
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20
Cook's Note: The recipe can be doubled for 4 to 6 servings.
