Place an oven rack in the center of the oven and preheat to 400*F.

Spray a small baking sheet with vegetable oil cooking spray.

Toss 1 large bulb fennel, trimmed and cut into 3/4 inch pieces with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Roast until golden and tender, about 30 minutes. Set aside to cool.

While fennel is roasting, bring a large pot of salted water to a boil over high heat.

Add 1 pound favorite pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

Drain and reserve about 1 cup of the pasta water.

Heat 1 tablespoon oil over medium-high heat in a large skillet.

9, Add 1 12-oz package vegetarian Italian sausage, sliced, and cook until the bottom begins to brown, then toss them to get the other side crispy and browned.

Add 1 medium chopped onion, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until soft, about 5 minutes.

Add 3 cloves garlic, minced, and 2 tablespoons white wine, and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.

Cook until all of the wine has evaporated, about 1 minute.

Add 10 oil-packed sun-dried tomatoes, drained and chopped, 2 tablespoons chopped fresh parsley, and 1 teaspoon capers.

Cook for 30 seconds. Add the pasta, fennel and 1/2 cup grated or shaved Parmesan.

Toss until all ingredients are coated, adding the reserved pasta water as needed to loosen the pasta.

As seen in the Joy of Kosher with Jamie Geller Magazine

Purim 2014

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