4 Tbs. extra-virgin olive oil
12 oz. sweet Italian sausage, casings removed
2 medium yellow onions, halved and thinly sliced (about 3 cups)
1 large fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced crosswise (about 4 cups)
2 Tbs. chopped fresh sage
1 cup lower-salt chicken broth
10 oz. dried penne
1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving
Freshly ground black pepper
Set the skillet over medium-high heat and add the remaining 2 Tbs. oil and the onion.Cook, stirring occasionally, until it softens and begins to brown, about 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 in a colander. Return the pasta to the pot over medium-high heat and stir in the sausage mixture 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.
Calories (kcal): 640; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 8; Protein (g): 23; Monounsaturated Fat (g): 16; Carbohydrates (g): 70; Polyunsaturated Fat (g): 3.5; Sodium (mg): 1030; Cholesterol (mg): 30; Fiber (g): 8;