Save to Pins The first snow was falling outside my kitchen window when I threw this together on a Tuesday night. I had half a fennel bulb languishing in the crisper drawer and some sausage from the farmers market, and honestly, I just wanted something that would make the house smell warm while the wind howled. Twenty minutes later, I was sitting on the couch with a steaming bowl, wondering why I dont make this every single week. The fennel gets sweet and almost meltingly tender, and that little hit of wine makes everything taste like a restaurant dish youd order on a date.
My friend Sarah came over for dinner last winter, skeptical about fennel because she thought it tasted like black licorice. I told her to trust me, and after one bite she literally paused, fork in mid air, and said oh, this is completely different than I expected. Now she texts me every time she makes it, usually with some variation like I added kale or I used spicy sausage and its still perfect. Thats the thing about this pasta, it takes experimentation personally.
Ingredients
- 350 g (12 oz) short pasta: Penne, rigatoni, or fusilli work beautifully here because the ridges catch all that lovely sauce
- 250 g (9 oz) Italian sausage: Sweet or spicy, casings removed so it can crumble and brown nicely in the pan
- 1 large fennel bulb: Trimmed and thinly sliced, it transforms from crunchy to sweet and almost creamy
- 1 small onion: Thinly sliced, creating a sweet base that mellows the fennel
- 2 cloves garlic: Minced fresh because nothing beats that aromatic sizzle in hot olive oil
- 2 tbsp olive oil: Divided use, one for the sausage and one for the vegetables
- 60 ml (1/4 cup) dry white wine: Optional but it deglazes the pan and adds a subtle brightness
- 1/2 tsp crushed red pepper flakes: Optional heat that wakes everything up beautifully
- Salt and freshly ground black pepper: To taste, because proper seasoning makes all the difference
- 30 g (1/4 cup) grated Parmesan cheese: Plus more for serving, it melts into the sauce creating silkiness
- Fennel fronds or fresh parsley: Chopped for garnish, adding that finishing pop of color and freshness
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook the pasta until al dente, reserving 120 ml (1/2 cup) of the starchy cooking water before draining. This liquid gold is what brings everything together later.
- Brown the sausage while the pasta cooks:
- In a large skillet over medium heat, add 1 tbsp olive oil and the sausage, breaking it up with a spoon. Let it get nicely browned and cooked through, about 4 to 5 minutes, then remove to a plate.
- Build your flavor foundation:
- Add the remaining olive oil to the same skillet and sauté the fennel and onion with a pinch of salt for 4 to 5 minutes. You want them softened and slightly golden at the edges, then add the garlic for just 1 minute until fragrant.
- Deglaze and bring it all together:
- If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 to 2 minutes until mostly evaporated, then return the sausage, add red pepper flakes, and stir everything together.
- Combine and serve immediately:
- Add the drained pasta to the skillet along with that reserved pasta water, tossing to coat everything. Stir in the grated Parmesan, season with salt and pepper, and serve topped with fennel fronds and extra cheese.
Save to Pins This pasta became my go to during that weird week in January when everyone was getting sick and I just wanted to feed people something comforting but not heavy. My neighbor texted me the next day saying her husband who claims to hate fennel went back for seconds. Sometimes the simplest dishes are the ones that stay with us the longest.
Making It Your Own
Ive made this with spicy sausage when I wanted more kick, and Ive used sweet Italian sausage when I was feeding people who prefer gentle flavors. Both work beautifully, but the spicy version with that extra hit of red pepper flakes is something else entirely. The heat plays so nicely against the sweet fennel.
What To Serve With It
A crisp green salad with a bright vinaigrette cuts through the richness, and some crusty bread never hurts. I love this with a glass of Pinot Grigio, the same wine I use in the pan because it keeps everything simple and cohesive.
Make Ahead Tips
You can slice the fennel and onion earlier in the day, which makes the actual cooking feel almost effortless. The sausage can be browned ahead too, just keep it in the fridge and warm it gently before proceeding with the vegetables.
- If youre prepping for a crowd, double the recipe and use your largest pan, everything scales perfectly
- The leftovers reheat surprisingly well, just add a splash of water to loosen the sauce
- This pasta is just as good at room temperature, making it excellent for potlucks or lunch the next day
Save to Pins Winter eating should always feel this good, this simple, and this satisfying.
Frequently Asked Questions
- → What does fennel taste like?
Fennel has a mild, sweet flavor similar to anise or licorice, but much more subtle. When cooked, it becomes tender and naturally sweet, losing some of its raw licorice notes while adding a lovely aromatic quality to the dish.
- → Can I make this vegetarian?
Absolutely. Simply omit the sausage entirely or use a plant-based sausage alternative. The fennel and onion provide plenty of flavor on their own, and you can add extra vegetables like spinach or kale for more substance.
- → What type of pasta works best?
Short pasta shapes like penne, rigatoni, or fusilli are ideal because their ridges and tubes hold onto the sauce well. However, any pasta you have on hand will work beautifully in this dish.
- → Is the white wine necessary?
The white wine is optional but recommended—it helps deglaze the pan and adds a subtle acidity that balances the richness of the sausage. If you prefer not to use wine, you can substitute with additional pasta water or a splash of broth.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the pasta, as it tends to absorb the sauce as it sits.