• Bring a large pot of salted water to a boil. Add gemelli, cook 9 minutes and drain, reserving 3/4 cup pasta water. Meanwhile, heat olive oil in a large skillet over medium-high. When hot, crumble in spicy Italian sausage (casings removed). Sauté 5 minutes, breaking up with a spoon. Trim fennel bulb (reserving fronds, if desired). Cut out core and thinly slice bulb. Add fennel and halved and sliced large sweet onion to sausage. Cook 6 minutes and reduce heat to medium. Add halved cherry tomatoes. Cook 3 minutes. Toss pasta with sausage mixture, reserved pasta water, grated Parmesan and fennel fronds, if using.


Nutrition Facts

539 calories; 20 g total fat; 854 mg sodium. 67 g carbohydrates; 21 g protein;