Save The first time fennel bulb appeared in my CSA box, I stared at it like an alien artifact. A friend suggested slicing it thin and sautéing it with sausage, so I threw everything into a skillet with some half-empty pasta boxes from my pantry. That accidental dinner became the most requested meal of the season.
Last January, my sister dropped by unexpectedly during a snowstorm. I had exactly the ingredients for this pasta, and we stood around the stove eating straight from the pan while watching flakes accumulate outside. Sometimes the simplest meals create the warmest memories.
Ingredients
- 350 g (12 oz) short pasta: Penne, rigatoni, or fusilli catch the sauce best in their ridges and curves
- 250 g (9 oz) Italian sausage, sweet or spicy: Remove casings so the meat crumbles into small savory bits throughout the dish
- 1 large fennel bulb, thinly sliced: The white bulb becomes sweet and tender, while the fronds make a beautiful garnish
- 1 small onion, thinly sliced: Adds sweetness that balances the fennels slight anise note
- 2 cloves garlic, minced: Add this last so it does not burn and turn bitter
- 2 tbsp olive oil: Use one tablespoon for the sausage and one for the vegetables
- 60 ml (1/4 cup) dry white wine: Deglazes the pan and adds brightness, but broth works as a substitute
- 1/2 tsp crushed red pepper flakes: A pinch of heat cuts through the richness of the sausage and cheese
- Salt and freshly ground black pepper: Taste and adjust at the end since sausage and Parmesan are already salty
- 30 g (1/4 cup) grated Parmesan cheese: Stir this into the hot pasta to create a creamy emulsion with the starchy water
- Fennel fronds or fresh parsley, chopped: These bright green bits make the dish look finished and fresh
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook the pasta until al dente, then scoop out 120 ml (1/2 cup) of the starchy cooking water before draining.
- Brown the sausage:
- Heat 1 tbsp olive oil in a large skillet over medium heat, add the crumbled sausage, and cook for 4 to 5 minutes until browned and cooked through, then transfer it to a plate.
- Cook the fennel and onion:
- In the same skillet, add the remaining olive oil along with the sliced fennel and onion with a pinch of salt, cooking for 4 to 5 minutes until softened and slightly golden, then add the garlic for just 1 minute.
- Deglaze the pan:
- Pour in the white wine if using and scrape up any browned bits from the bottom of the pan, letting it simmer for 1 to 2 minutes until mostly evaporated.
- Combine everything:
- Return the sausage to the skillet, add the red pepper flakes, then toss in the drained pasta with the reserved pasta water and stir in the Parmesan until coated and creamy.
- Serve it up:
- Plate the pasta immediately and scatter chopped fennel fronds or parsley over the top with extra Parmesan on the side.
Save My partner claimed to hate fennel until he tried this pasta, watching skeptically as I cooked. Now he asks for it specifically and even helped me plant fennel in our garden last spring.
Making It Vegetarian
Plant-based sausage has come such a long way that the vegetarian version of this dish is just as satisfying as the meaty original. I have served both at dinner parties and no one could tell the difference once the fennel and garlic worked their magic.
Wine Pairing
A crisp Italian white wine like Pinot Grigio cuts through the richness and complements the fennels aromatic notes. I sometimes splash a little of the same wine into the sauce, which connects the glass and the plate beautifully.
Make It Your Own
Once you have the basic technique down, this pasta welcomes all kinds of riffs depending on what you have on hand.
- Stir in a handful of baby spinach or kale during the last minute of cooking for extra greens
- Swap the sausage for crispy pancetta or leave it out entirely for a lighter but still flavorful version
- Add a squeeze of lemon juice right at the end to brighten all the flavors
Save This is the kind of dinner that turns a cold weeknight into something cozy and restorative, the kind of meal that makes winter feel intentional rather than just endured.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply omit the sausage or use a plant-based sausage alternative. The fennel and aromatics provide plenty of flavor on their own.
- → What type of pasta works best?
Short pasta shapes like penne, rigatoni, or fusilli work well because their ridges and tubes hold the sauce effectively.
- → Is the white wine necessary?
No, it's optional. The wine helps deglaze the pan and adds subtle acidity, but you can skip it or use a splash of pasta water instead.
- → How do I slice fennel properly?
Trim the fronds and root end, cut the bulb in half lengthwise, and slice thinly crosswise for even cooking.
- → Can I add extra vegetables?
Absolutely. Baby spinach or kale can be added at the end to wilt into the hot pasta for extra nutrition and color.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to revive the sauce.