Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes. 2. While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 402 (42%)|
|Amt Per Serving||% DV|
|Total Fat 44.7g||60 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 88.8mg||27 %|
|Sodium 1360.7mg||47 %|
|Potassium 1047.3mg||28 %|
|Total Carbohydrate 109.1g||32 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 93.2g|
|Protein 26.9g||38 %|
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Calories per serving: 963
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