Gemelli with Sausage and Fennel

Gemelli with Sausage and Fennel
Makes 6
Prep 5 m
Cook 14 m



  1. 1 of 1 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). Saute 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 Information for Gemelli with Sausage and Fennel
Servings Per Recipe: 6
Per Serving: 20 g Fat, total, 67 g carb., 5 g fiber, 21 g pro., 854 mg sodium, 539 kcal cal.