Winter Pasta with Sausage Fennel (Print View)

Warming pasta with sweet fennel and savory sausage in a light aromatic sauce, ready in 20 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta such as penne, rigatoni, or fusilli

→ Sausage

02 - 9 oz Italian sausage, sweet or spicy, casings removed, or plant-based sausage for vegetarian option

→ Vegetables and Aromatics

03 - 1 large fennel bulb, trimmed and thinly sliced
04 - 1 small onion, thinly sliced
05 - 2 cloves garlic, minced

→ Sauce and Seasoning

06 - 2 tablespoons olive oil
07 - 1/4 cup dry white wine, optional
08 - 1/2 teaspoon crushed red pepper flakes, optional for heat
09 - Salt and freshly ground black pepper to taste

→ Finishing

10 - 1/4 cup grated Parmesan cheese, plus additional for serving, or vegetarian and vegan alternatives as needed
11 - Chopped fennel fronds or fresh parsley for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - In a large skillet over medium heat, add 1 tablespoon olive oil. If using sausage, add to the pan, breaking apart with a spoon, and cook until browned and cooked through, approximately 4 to 5 minutes. Transfer sausage to a plate.
03 - In the same skillet, add remaining olive oil. Sauté fennel and onion with a pinch of salt for 4 to 5 minutes until softened and slightly golden. Add minced garlic and cook for 1 minute.
04 - If using white wine, pour into the pan, scraping up any browned bits. Allow to simmer for 1 to 2 minutes until mostly evaporated.
05 - Return sausage to the skillet if using. Add red pepper flakes and stir to combine. Add drained pasta along with reserved pasta water. Toss to coat thoroughly, then stir in grated Parmesan. Season with salt and black pepper to taste.
06 - Transfer to serving plates immediately. Top with chopped fennel fronds or parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • It comes together in under twenty minutes, which means you can go from craving warmth to actually tasting it without losing momentum.
  • The fennel brings something subtly sweet and unexpected that makes people pause mid-bite wondering what that flavor is.
  • It's forgiving enough for a quiet weeknight but interesting enough to serve when someone drops by unannounced.
02 -
  • Don't drain your pasta completely dry—that reserved water is what transforms a dry dish into something silky and cohesive, so don't feel wasteful keeping it.
  • The fennel will taste completely different if you slice it thin rather than chunky, so take a few extra seconds with your knife to get the thickness right.
03 -
  • Reserve your pasta water before draining—it's the difference between a coat of sauce and sauce that actually clings and costs.
  • Don't skip browning the sausage properly; those caramelized bits on the pan bottom are where the deepest flavor lives, and the wine helps you scrape them up.
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