Looking for a fast one pot supper?
Penne with Fennel and Sausage

sea salt
2 Tbs. extra-virgin olive oil
454g Italian sausage, casing removed
2 medium onions, thinly sliced (about 3 cups)
1 fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced (about 4 cups)
2 Tbs. chopped fresh sage
1 cup low salt chicken stock
300g dried penne
50g finely grated Pecorino Romano (1 cup using a rasp grater); +extra for serving
Freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl.
Set the skillet over medium-high heat and add the onion. Cook, stirring occasionally, until it softens and begins to brown, 8-10 minutes. Stir in the fennel, sage, and 1/4 tsp. salt. Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes. Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.
Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes. Reserve 1 cup of the pasta water and drain the pasta. Put the pasta in the sausage mixture and stir until well combined. Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary. Distribute among 4 bowls and sprinkle with additional cheese.