Winter Pasta with Sausage and Fennel (Print Version)

Quick, warming pasta with sweet fennel, savory sausage, and light aromatic sauce—ready in 20 minutes.

# What You 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, or vegetarian alternative
11 - Fennel fronds or fresh parsley, chopped, for garnish

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions 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 it to the pan, breaking up 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 lightly golden. Add minced garlic and cook for 1 minute.
04 - If using wine, pour it into the skillet to deglaze, scraping up any browned bits from the bottom. Allow to 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, then stir in grated Parmesan. Season with salt and black pepper to taste.
07 - Plate immediately, topped with chopped fennel fronds or parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • Fennel has this subtle anise sweetness that somehow feels cozy instead of fancy, making ordinary weeknight pasta taste like you planned ahead.
  • The whole thing comes together faster than ordering takeout, but tastes like you've been tending a simmering sauce all afternoon.
02 -
  • Never skip reserving pasta water—that starchy liquid is what transforms separate ingredients into an actual cohesive sauce, and it's the difference between dry pasta and silky pasta.
  • The fennel sweetness intensifies as it cooks, so if you're hesitant about it, start with a smaller bulb and taste as you go; it won't turn bitter or aggressive.
03 -
  • Slice your fennel thin by hand or on a mandoline so it cooks evenly and becomes almost tender—thick pieces stay fibrous and chewy.
  • Taste your pasta water before you drain it; if it's too salty, it will oversalt your final dish, so trust your palate over the recipe.
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