Winter Pasta with Sausage and Fennel (Printable)

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

# What You’ll Need:

→ 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 alternative

→ 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
09 - Salt and freshly ground black pepper to taste

→ Finishing

10 - 1/4 cup grated Parmesan cheese, plus additional for serving
11 - Fresh fennel fronds or parsley, chopped, for garnish

# How-To Steps:

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

# Expert Tips:

01 -
  • Ready in 20 minutes, which means weeknight dinners stop feeling like a chore.
  • The fennel softens into something almost creamy without any cream, a small miracle that keeps people asking for the recipe.
  • It's the kind of dish that feels fancy but tastes like home, no pretension required.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms this from dry bits on a plate into something that actually clings together.
  • Slice your fennel as thin as you can manage because it needs to soften completely, and thick pieces will still be too firm when the pasta hits the bowl.
03 -
  • Slice fennel on a mandoline if you have one—the uniformity means everything cooks at exactly the same pace and becomes tender together.
  • Don't rush the browning of the sausage or the softening of the fennel; those few minutes of patient cooking are what build the actual flavor of this dish.
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