Pin it Winter Pasta with Sausage and Fennel is a warming, quick-to-prepare meal that captures the essence of cozy Italian cooking. Featuring the natural sweetness of sautéed fennel, the savory depth of Italian sausage, and a light, aromatic sauce, this dish is designed for chilly nights when you want maximum flavor with minimal preparation.
Pin it The secret to this dish lies in the caramelization of the vegetables. By thinly slicing the fennel bulb and onion, they soften quickly in the skillet, releasing their sugars and creating a silky base for the pasta to cling to. Whether you choose sweet or spicy sausage, the resulting contrast with the aromatics is incredibly satisfying.
Ingredients
- 350 g (12 oz) short pasta (penne, rigatoni, or fusilli)
- 250 g (9 oz) Italian sausage, sweet or spicy, casings removed (use plant-based sausage for vegetarian)
- 1 large fennel bulb, trimmed and thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 60 ml (1/4 cup) dry white wine (optional)
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 30 g (1/4 cup) grated Parmesan cheese (plus more for serving)
- Fennel fronds or fresh parsley, chopped, for garnish
Instructions
- 1. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml (1/2 cup) of pasta water, then drain.
- 2. Brown the Sausage
- 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.
- 3. Sauté Aromatics
- In the same skillet, add the 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.
- 4. Deglaze the Pan
- If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let simmer for 1–2 minutes until mostly evaporated.
- 5. Combine Flavors
- Return the cooked sausage to the skillet (if using), add red pepper flakes, and stir to combine.
- 6. Finish the Sauce
- Add the drained pasta to the skillet along with the reserved pasta water. Toss to coat evenly, then stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- 7. Garnish and Serve
- Serve immediately, topped with chopped fennel fronds or parsley and extra Parmesan.
Zusatztipps für die Zubereitung
Always remember to reserve the starchy pasta water before draining. This water is the key to creating a light sauce that binds the cheese and oils to the pasta. Additionally, ensuring the sausage is well-browned adds essential depth to the overall flavor of the dish.
Varianten und Anpassungen
For a vegetarian version, simply omit the sausage or replace it with a plant-based alternative. You can also increase the nutritional value of this meal by stirring in a handful of baby spinach or kale during the final tossing stage until just wilted.
Serviervorschläge
This pasta is best enjoyed immediately while hot. To enhance the experience, pair it with a crisp Italian white wine like Pinot Grigio, which complements the fennel's aromatic notes perfectly. Don't forget to use the feathery fennel fronds as a garnish for a pop of color and fresh flavor.
Pin it This Winter Pasta with Sausage and Fennel is a testament to the power of simple, fresh ingredients. It provides a hearty, restaurant-quality meal that fits perfectly into a busy lifestyle, making it a seasonal staple you'll return to again and again.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply omit the sausage or use a plant-based alternative. The fennel and aromatics provide plenty of flavor on their own.
- → What pasta shapes work best?
Short pasta like penne, rigatoni, or fusilli are ideal as they catch the sauce and sausage pieces well in their ridges and curves.
- → Is the white wine necessary?
No, it's optional. You can substitute with additional pasta water or a splash of chicken/vegetable broth for deglazing the pan.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to refresh the sauce.
- → Can I add more vegetables?
Absolutely. Baby spinach or kale can be added at the end to wilt. Bell peppers or mushrooms also complement the fennel beautifully.