Save to Pinterest The first time I made this pasta was on a Tuesday night when winter had settled in for good. My kitchen window was fogged up from something simmering on the stove, and I realized I hadn't been grocery shopping in days. A fennel bulb had been sitting in my crisper drawer for who knows how long, and there was half a package of Italian sausage from the weekend. I threw it all together without measuring anything, and somehow it became the kind of dinner that makes you actually look forward to cooking again.
Last February I made this for my brother who had just moved into a new apartment with barely any furniture. We ate it sitting on the floor with our bowls on moving boxes, and he kept saying how it felt like a proper home-cooked meal despite the circumstances. That's the thing about this dish somehow it turns any Tuesday night into something worth lingering over, even without a proper table.
Ingredients
- Pasta: Short pasta shapes catch the sauce best. Penne, rigatoni, or fusilli all work beautifully here.
- Italian sausage: Sweet or spicy both work. Removing the casings lets it crumble into the sauce, infusing every bite.
- Fennel bulb: Thinly slice it against the grain so it softens nicely. The fronds are too pretty to toss.
- Onion and garlic: Classic aromatics that build the flavor foundation.
- Olive oil: Use good quality oil since it carries many flavors here.
- Dry white wine: Optional but adds brightness. Pinot Grigio or Sauvignon Blanc work well.
- Red pepper flakes: Just a pinch adds gentle warmth that cuts through the richness.
- Parmesan cheese: Grate it fresh if possible. It emulsifies into the sauce, making it silky.
- Fennel fronds or parsley: Fresh herbs at the end make everything taste alive.
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then scoop out about half a cup of pasta water before draining.
- Brown the sausage:
- Heat a splash of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned all over. Transfer it to a plate.
- Soften the vegetables:
- In the same skillet, add more olive oil along with the sliced fennel and onion. Cook them with a pinch of salt for about 5 minutes until they're soft and turning golden. Add the garlic for just a minute.
- Deglaze the pan:
- Pour in the white wine and scrape up any browned bits from the bottom. Let it bubble away for a couple of minutes until mostly evaporated.
- Bring it together:
- Add the sausage back to the skillet along with the red pepper flakes. Toss in the drained pasta and the reserved pasta water, then stir in the Parmesan until it melts into a glossy sauce.
Save to Pinterest I've started serving this whenever friends need comfort food but want something that feels special. Last month, a friend going through a breakup took one bite and said it was exactly what she needed. Food can't fix everything, but this pasta comes close.
Making It Vegetarian
You can absolutely make this without meat. Plant-based sausage crumbles work surprisingly well here, or just skip it altogether and let the fennel shine. I sometimes add a handful of spinach or kale at the end for extra substance.
Wine Pairing
A crisp Italian white like Pinot Grigio or Soave complements the fennel beautifully without overpowering it. If you prefer red, something light and acidic like a Chianti works nicely too.
Scaling This Up
This recipe doubles easily if you're feeding a crowd. Just use your largest pan so everything has room to cook properly. If your pan isn't big enough, cook the sausage in batches to avoid overcrowding.
- Save some extra pasta water just in case the sauce needs loosening
- The pasta absorbs sauce quickly, so serve immediately once everything is combined
- Extra Parmesan at the table is never a bad idea
Save to Pinterest This pasta has become my go-to for nights when I want something cozy but don't want to spend hours in the kitchen. Something about fennel and sausage just feels like winter on a plate.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply omit the sausage or use a plant-based alternative. The fennel and aromatics provide plenty of flavor on their own.
- → What pasta shapes work best?
Short pasta like penne, rigatoni, or fusilli work well as they catch the sauce and sausage pieces. Choose what you have on hand.
- → Is the fennel flavor overpowering?
No, when cooked, fennel becomes sweet and mild with a subtle anise flavor. It balances beautifully with the savory sausage.
- → Can I add more vegetables?
Absolutely. Baby spinach or kale can be added at the end to wilt. Bell peppers or sun-dried tomatoes also complement the flavors.
- → What can I substitute for white wine?
Use additional pasta water, vegetable broth, or simply omit it. The dish will still be delicious without wine.
- → How do I store leftovers?
Keep refrigerated in an airtight container for up to 3 days. Reheat with a splash of water to loosen the sauce.