Orecchiette with Roasted Fennel and Sausage | Food Stuff

Ingredients

• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon capers, rinsed and drained
• 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
• 2 tablespoons chopped fresh flat-leaf Italian parsley
• 2 cloves garlic, minced or smashed
• 1/2 teaspoon kosher salt
• 8 oil-packed sun-dried tomatoes, drained and chopped
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 8 ounces (2 1/2 cups) orecchiette pasta
• 1/2 cup grated Parmesan
• 1 4-ounce spicy Italian sausage link, casing removed
• 2 tablespoons white wine, such as pinot grigio