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When the onions have softened, pour in the dry white wine to deglaze the pot, taking care to scrape up any browned bits from the bottom.Cook for four to five minutes until the liquid has almost completely reduced.. Add the Pasta and Cook.

Then, add in the fregola sarda—you can sub in orzo or Israeli couscous if you can't find the fregola—along with the thinly sliced garlic, fennel seeds, and crushed red pepper.Let everything cook until it's "nice and fragrant.".Pour in the broth next, bringing the mixture to a boil over medium-high.

When it's boiling, turn the heat down to medium-low and cook until the fregola is "just al dente," about 14 to 16 minutes.(If you're using couscous or orzo, cook for eight to 10 minutes instead.).

While the broth cooks, you'll want to prep all.

And luckily, Justin has a helpful trick for removing the stems from the parsley.For an unexpected treat, serve a good-quality bubbly from California.. Cook Mode.

2. tablespoons minced.drained whole canned tomatoes.

, cut into 1/2-inch pieces (from.In a large frying pan, heat the oil over moderately high heat.