Gemelli with Fennel and Hot Sausage

We eat lots of pasta.  And I really like simple, quick pastas.  I also need to change things up.  All the time with pasta.  

This is roasted fennel, carrots, onions and sausage.  Then tossed with any short pasta.  Deglaze the baking pan with some of the pasta water.  Add that.  Done.  It is really easy.

I loved the sweet carrots and all the roasted-ness.  And the sausage is important, otherwise I am thinking it would be too bland.  

I will note that I could have roasted everything for about 25 minutes rather than 30 minutes.  So, make sure you check the roasted-ness as you get closer to 30 minutes.  

And I realize I didn't use gemelli pasta.  But who cas.  Scot just told me you can't spell cares with an accent like that.  See ya!

Gemelli with Fennel and Hot Sausage

by Rachael Ray

3/4 pound hot italian sausage links, cut into 1/2-inch pieces

1 large bulb fennel, cut into strips

1 large onion, sliced

3 carrots, sliced on an angle

2 tablespoons extra-virgin olive oil

Salt and pepper

1 pound gemelli pasta

1/4 cup chopped flat-leaf parsley

Preheat the oven to 425°. On a baking sheet, toss the sausage, fennel, onion and carrots with the olive oil; season with salt and pepper. Cook until the vegetables are tender, about 30 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the pasta cooking water. Transfer the pasta to a large bowl.

Add the sausage-vegetable mixture to the pasta. Add the reserved pasta cooking water to the baking sheet, scraping up any browned bits; transfer to the pasta mixture. Toss in the parsley; season with salt and pepper.

(Servings: 4, Prep time: 20 min., Cook time: 30 min., Difficulty: Easy)

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