Winter Pasta with Sausage and Fennel (Printer Version)

A quick, warming Italian pasta featuring 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, or vegetarian alternative
11 - Fennel fronds or fresh parsley, chopped, for garnish

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook 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. Add sausage, breaking it apart 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 - Pour in white wine if using, scraping up any browned bits from the pan bottom. Simmer for 1 to 2 minutes until mostly evaporated.
05 - Return cooked sausage to the skillet. Add red pepper flakes if using and stir to combine ingredients.
06 - Add drained pasta to the skillet along with reserved pasta water. Toss to coat evenly, then stir in grated Parmesan cheese. Season with salt and black pepper to taste.
07 - Transfer to serving plates immediately. Top with chopped fennel fronds or parsley and additional Parmesan cheese.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, making weeknight cooking feel less like an obligation and more like a small win.
  • Fennel brings this unexpected sweetness that makes the whole dish feel fancy even though you're using pantry staples.
  • The pasta water creates a silky sauce without cream, so it feels indulgent but won't weigh you down.
02 -
  • Don't skip reserving pasta water—it's the difference between a dry, gluey pasta and one that feels elegant and silky.
  • The fennel needs that 4 to 5 minutes of sautéing to release its natural sweetness; rushing turns it bitter or leaves it crunchy and raw-tasting.
  • Season the vegetables as they cook, not just at the very end; it helps them develop flavor as they soften rather than tasting like salted afterwards.
03 -
  • Cook the sausage until it has real color and crispy edges; pale sausage tastes pale, but browned sausage tastes like dinner.
  • Slice the fennel thin enough that it softens quickly but thick enough that it doesn't disappear; aim for about the thickness of a pencil.
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