# What You'll Need:
→ Pasta
01 - 12 oz short pasta (penne, rigatoni, or fusilli)
→ Sausage (optional)
02 - 9 oz Italian sausage, sweet or spicy, casings removed (use plant-based sausage for vegetarian)
→ Vegetables & Aromatics
03 - 1 large fennel bulb, trimmed and thinly sliced
04 - 1 small onion, thinly sliced
05 - 2 cloves garlic, minced
→ Sauce & Seasoning
06 - 2 tbsp olive oil
07 - 1/4 cup dry white wine (optional)
08 - 1/2 tsp crushed red pepper flakes (optional, for heat)
09 - Salt and freshly ground black pepper, to taste
→ Finishing
10 - 1/4 cup grated Parmesan cheese (plus more for serving; use vegetarian/vegan alternative if needed)
11 - Fennel fronds or fresh parsley, chopped, 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.
02 - In a large skillet over medium heat, add 1 tbsp olive oil. If using sausage, add it to the pan, breaking up with a spoon, and cook until browned and cooked through (about 4–5 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 4–5 minutes, until softened and slightly golden. Add garlic and cook for 1 minute.
04 - If using, pour in the white wine to deglaze the pan, scraping up any browned bits. Let simmer for 1–2 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.
