Save to Pinterest The winter I discovered this dish was during a particularly brutal February when my tiny apartment kitchen became my only refuge. I'd bought a fennel bulb on impulse because it looked like something that would make me feel like a proper cook, even though I had no idea what to do with it. The anise fragrance filled my entire space as I sliced it, reminding me of walking through markets in Rome I'd only seen in movies. That first batch was messy—I overcooked the pasta and didn't save enough starchy water—but the combination of sweet fennel, savory sausage, and that gentle heat from pepper flakes felt like exactly what winter evenings should taste like. Now it's the recipe I make when I need dinner to feel like an embrace.
My friend Sarah stumbled into my kitchen last month while I was making this, shivering from the walk over in the snow. She eyed the pot suspiciousously—fennel still intimidates people—and I watched her face change when she took that first bite. The way the sausage renders its fat into the fennel as it softens creates this unctuous sauce that clings to every curve of pasta. We ate standing at the counter, burned our tongues slightly, and agreed this was the kind of meal that makes winter almost worth it. I've made it three times since then, each time tweaking something slightly, but that core magic remains the same.
Ingredients
- 350 g (12 oz) short pasta: Penne, rigatoni, or fusilli catch the sauce best in their ridges and curves
- 250 g (9 oz) Italian sausage: Sweet or spicy both work beautifully, just remove those casings so the meat can crumble and brown properly
- 1 large fennel bulb: Thinly slice it against the grain so it softens quickly and melds into the sauce
- 1 small onion: Thinly sliced, it creates a sweet foundation that balances the fennel's slight bitterness
- 2 cloves garlic: Minced fresh, it blooms in the hot oil and perfumes the entire dish
- 2 tbsp olive oil: Split between cooking the sausage and sautéing the vegetables
- 60 ml (1/4 cup) dry white wine: Optional but recommended, it deglazes the pan and adds brightness
- 1/2 tsp crushed red pepper flakes: Adjust based on your heat tolerance
- Salt and freshly ground black pepper: Season generously as you go—pasta absorbs salt aggressively
- 30 g (1/4 cup) grated Parmesan: Plus more for serving, it creates that creamy finish without actual cream
- Fennel fronds or fresh parsley: Chopped for garnish, they add freshness and color against the golden pasta
Instructions
- Get your water boiling first:
- Bring a large pot of salted water to a boil—make it taste like the sea—then cook pasta until al dente before reserving that precious starchy water and draining
- Brown your sausage:
- In a large skillet over medium heat, add 1 tbsp olive oil and cook the sausage until it's deeply browned and crumbled, about 4–5 minutes, then remove it to a plate but leave all those flavorful browned bits behind
- Soften the fennel and onion:
- Add the remaining olive oil to the same skillet and sauté the fennel and onion with a pinch of salt for 4–5 minutes until they're translucent and sweet, then add the garlic for just 1 minute until fragrant
- Deglaze the pan:
- Pour in the white wine if using, scraping up all those caramelized bits from the bottom, and let it bubble away for 1–2 minutes until mostly evaporated
- Bring it together:
- Return the sausage to the skillet with the red pepper flakes, add the drained pasta and that reserved pasta water, toss everything together, then stir in the Parmesan until it melts into a glossy sauce
Save to Pinterest This became my go-to for impromptu dinner parties after I served it to my book club on a night when I'd completely forgotten to plan anything. They were huddled around my island with wine, watching me cook, and something about the simplicity of the process felt generous rather than lazy. One person asked for seconds before everyone had even finished their first serving. Now whenever someone asks what to make when they want to impress but don't want to stress, this is what I tell them to make.
Making It Vegetarian
I've made this with plant-based sausage and honestly, it's just as satisfying. The key is using a sausage that has some fat content so you still get that richness, and maybe adding an extra splash of olive oil if the plant-based version seems lean. The fennel carries so much flavor that you won't feel like you're missing anything.
Wine Pairing
A crisp Italian white like Pinot Grigio cuts through the richness perfectly, but I've also loved this with a light red like Sangiovese. The white you use for cooking doesn't need to be anything fancy—just something you'd also be happy drinking while you wait for the pasta water to boil.
Getting Ahead
You can slice the fennel and onion up to a day ahead and store them in the refrigerator. The cooked sausage and vegetable mixture also reheats beautifully, so don't hesitate to double the recipe and save half for tomorrow's lunch.
- Add a handful of baby spinach or kale right at the end for some extra greens
- Try crumbling some crispy fried sage on top instead of fennel fronds for a different herbal note
- If you don't have white wine, an equal amount of chicken or vegetable broth works just fine
Save to Pinterest There's something about standing over a steaming skillet of this, watching the cheese melt into the sauce, that makes winter feel a little more gentle. Hope it brings you the same comfort it's brought me on so many cold nights.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply omit the sausage entirely or substitute with plant-based sausage crumbles. The fennel and aromatics provide plenty of flavor on their own, and you can add extra vegetables like spinach or kale for more substance.
- → What pasta shapes work best?
Short pasta varieties like penne, rigatoni, or fusilli are ideal because their shapes catch the sauce and sausage pieces. The ridges and tubes hold onto the light, flavorful coating beautifully.
- → Is the white wine necessary?
White wine adds brightness and helps deglaze the pan, but it's optional. You can substitute with additional pasta water or a splash of broth if preferred. The dish will still be delicious without it.
- → How do I store leftovers?
Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to refresh the sauce. Note that the pasta may absorb more liquid as it sits.
- → Can I use other vegetables?
Absolutely. Bell peppers, spinach, kale, or diced butternut squash all complement the fennel and sausage flavors. Add heartier vegetables earlier in the cooking process so they have time to soften.
- → What if I don't like fennel?
You can substitute sliced bell peppers or additional onion for the fennel bulb. The flavor profile will change slightly, but the dish will still be satisfying. Consider adding some dried Italian herbs to maintain the aromatic quality.