Winter Pasta with Sausage Fennel (Printable)

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

# What You Need:

→ Pasta

01 - 12 oz short pasta (penne, rigatoni, or fusilli)

→ Sausage

02 - 9 oz Italian sausage, sweet or spicy, casings removed (use 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)
09 - Salt and freshly ground black pepper to taste

→ Finishing

10 - 1/4 cup grated Parmesan cheese, plus more for serving
11 - Fennel fronds or fresh parsley, chopped, for garnish

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
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 for 4 to 5 minutes until browned and cooked through. Transfer 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 lightly golden. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in white wine if using, scraping up any browned bits from the bottom. 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 evenly.
06 - Stir in grated Parmesan cheese. Season with salt and black pepper to taste. Serve immediately topped with chopped fennel fronds or parsley and additional Parmesan.

# Helpful Tips:

01 -
  • It comes together in under twenty minutes, which means you can have dinner on the table faster than you can really think about it.
  • Fennel transforms into something almost creamy when it softens, making the whole dish feel richer than it actually is.
  • The combination of sausage and fennel is Italian-simple but tastes like you've been simmering something all day.
02 -
  • Don't skip the step of reserving pasta water—that starchy liquid is what transforms this from a dry mixture into something that actually clings to the noodles and tastes cohesive.
  • Fennel sliced too thick won't soften in the short cooking time, so use a mandoline or the slicing side of your box grater for consistent, thin pieces.
  • If you're vegetarian, plant-based sausages work beautifully here, but choose one with some texture so you still get those satisfying little bites throughout the pasta.
03 -
  • Reserve your pasta water before you even drain it—it's the difference between a dry dish and one that feels luxurious and silky.
  • If your skillet is large enough, you can add the drained pasta directly to it instead of mixing in a separate bowl, which saves dishes and keeps everything warm.
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