Winter Pasta with Sausage and Fennel (Printable)

A quick, 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 - Fennel fronds or fresh 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 the pasta.
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 garlic and cook for 1 minute.
04 - If using white wine, pour it into the pan to deglaze, scraping up any browned bits. Let 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.
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 - Serve immediately, topped with chopped fennel fronds or parsley and extra Parmesan.

# Expert Advice:

01 -
  • It comes together faster than you'd think, which means hot food on the table before hunger fully sets in.
  • Fennel has this almost sweet, almost savory magic that makes everything taste more refined than the effort actually requires.
  • The sausage braises gently in its own fat, so you're building flavor layers with barely any fussing.
02 -
  • Reserving pasta water is non-negotiable—it's the invisible thread that binds everything together, turning a dry pile of noodles into something silky and unified.
  • Don't overcook the fennel in the beginning; it should still have a whisper of texture when you add the pasta, because the heat and the pasta water will soften it further.
03 -
  • Buy fennel that feels heavy and firm, with no brown spots or mushy patches, because a good fennel makes the whole dish sing.
  • Don't let the garlic brown—it should be fragrant and pale, almost disappearing into the sauce rather than announcing itself as a separate flavor.
Go Back