Winter Pasta with Sausage and Fennel (Print page)

Quick Italian-style pasta with caramelized fennel and sausage in a light 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 - Chopped fennel fronds or fresh parsley for garnish

# Directions:

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 it 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 the 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, scraping up any browned bits from the bottom of the skillet. Let simmer for 1 to 2 minutes until mostly evaporated.
05 - Return the sausage to the skillet if using. Add red pepper flakes and stir to combine. Add the drained pasta along with the reserved pasta water. Toss to coat evenly, then stir in grated Parmesan. Season with salt and black pepper to taste.
06 - Plate immediately and top with chopped fennel fronds or parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel effortless even when you're tired.
  • The fennel transforms into something sweet and almost caramelized, converting even skeptics into believers.
  • One pan plus one pot means minimal cleanup, which is genuinely underrated on cold nights.
02 -
  • Don't skip reserving pasta water—it's what transforms a simple mixture into an actual sauce that clings to the noodles.
  • If you make this vegetarian, let the fennel cook a little longer so it develops maximum sweetness and becomes the true centerpiece of the dish.
03 -
  • Taste the pasta water before draining—if it tastes salty enough to be a light soup, it's perfect; this is your clue that your salt level is right.
  • Don't skip the browning step with sausage; those caramelized bits on the pan bottom are flavor concentrate, and the wine (if using) will pull them into the sauce.
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