Whole Wheat Spaghetti With Italian Sausage And Fennel

1. Brown sausage well in 12-inch nonstick skillet over medium-high heat, breaking up any large pieces with wooden spoon, about 5 minutes. Remove sausage with slotted spoon and transfer to paper towel–lined plate.
2. Combine oil, garlic, pepper flakes, and 1⁄2 teaspoon salt in bowl. Add fennel and 1⁄4 teaspoon salt to fat left in skillet and cook over medium heat until softened, about 5 minutes. Clear center of skillet, add oil mixture, and cook until fragrant, about 30 seconds. Stir mixture into fennel and cook for 1 minute. Off heat, stir in browned sausage, nuts, basil, and lemon juice.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3⁄4 cup cooking water, then drain pasta and return it to pot. Add sausage mixture and reserved cooking water to pasta and toss to combine. Season with salt to taste. Serve, passing Pecorino separately.

WHOLE WHEAT SPAGHETTI WITH ZUCCHINI AND SUN-DRIED TOMATOES
Omit sausage. Substitute 2 zucchini, quartered lengthwise and sliced 1⁄2 inch thick, for fennel; heat 1 tablespoon extra-virgin olive oil in skillet over medium heat until shimmering before adding zucchini. Substitute 1⁄2 cup oil-packed sun-dried tomatoes, patted dry and chopped coarse, for lemon juice.

WHOLE WHEAT SPAGHETTI WITH ASPARAGUS AND PANCETTA
Omit sausage. Heat 1 tablespoon extra-virgin olive oil in skillet over medium heat until shimmering. Add 4 ounces pancetta, cut into 1⁄4-inch pieces, and cook until crisp, 5 to 7 minutes; transfer to plate. Add 2 tablespoons rinsed and chopped capers to garlic mixture. Substitute 1 pound asparagus, trimmed and cut on bias into 1-inch lengths, and 1⁄2 cup thinly sliced red onion for fennel. Substitute 2 coarsely chopped hard-cooked eggs for basil.

WHOLE WHEAT SPAGHETTI WITH CAULIFLOWER AND RAISINS
Omit sausage. Add 6 rinsed and minced anchovy fillets to garlic mixture. Substitute 1⁄2 head cauliflower, cored and cut into 1-inch florets, for fennel; heat 2 tablespoons extra-virgin olive oil in skillet over medium-high heat until shimmering before adding cauliflower and cook until softened and well browned, 10 to 12 minutes. Substitute 3 tablespoons coarsely chopped fresh parsley for basil and add 1⁄2 cup chopped golden raisins along with nuts, parsley, and lemon juice.