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Orecchiette with Roasted Fennel and Sausage recipe - from the Valerie's Cookbook Family Cookbook

Ingredients

• ◾4 small fennel bulbs, cut into 1/2-inch pieces
• ◾1/4 cup olive oil
• ◾Kosher salt
• ◾Freshly ground black pepper
• ◾1 lb orecchiette pasta
• ◾8 oz spicy Italian sausage, casings removed
• ◾1 yellow onion, chopped
• ◾4 cloves garlic, minced
• ◾1/4 cup dry white wine
• ◾8 sun-dried tomatoes packed in oil, chopped
• ◾1/4 cup chopped flat-leaf parsley
• ◾1 cup grated Parmesan cheese

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