Pasta with Sausage, Red Onion, and Lentils

Name: Pasta with Sausage, Red Onion, and Lentils
Yield: 6 first-course or 4 main-course Servings
Ingredients: 1/2 cup dried lentils; 2 tablespoons extra-virgin olive oil; 1 1/2 cups chopped red onion; 4 Italian sweet sausages (about 13 ounces), casings removed, crumbled; 3/4 cup dry red wine; 12 ounces small pasta (such as conchiglie or pennette); 3/4 cup (packed) grated pecorino Romano cheese (about 2 ounces); 3 tablespoons finely chopped fresh Italian parsley; Additional extra-virgin olive oil; Additional grated percorino Romano cheese

By Gazebo of Locanda L Elisa in Lucca Italy

September 30, 2002

Recipe notes