Introduction
There’s something magical about Italian pasta dishes: they take a handful of simple ingredients, combine them in a skillet, and somehow transform into pure comfort on a plate. One of my absolute favorites is Pasta with Sausage and Fennel.
I still remember the first time I tried this dish. It was in Rome, at a family-run trattoria that looked unassuming from the outside. Inside, it smelled of garlic, fennel, and simmering sauce. I ordered the daily special—“pasta con salsiccia e finocchio”—and when the steaming plate arrived, I knew I was in for something good. The first forkful was bold, aromatic, and perfectly balanced: the sausage brought savory richness, the fennel added a sweet, almost anise-like flavor, and the pasta tied it all together.
Since then, Pasta with Sausage and Fennel has been a staple in my kitchen. It’s one of those dishes that feels both rustic and elegant, equally suited for a cozy weeknight dinner or a casual dinner party. The best part? It comes together in about 30 minutes, making it a lifesaver when you’re craving something hearty but don’t want to spend hours in the kitchen.
Ingredients
Here’s what you’ll need to make this delicious Pasta with Sausage and Fennel:
For the Pasta
- 12 oz pasta (rigatoni, penne, or orecchiette work best)
- Salt, for pasta water
For the Sauce
- 1 lb Italian sausage (mild, sweet, or spicy—your choice), casings removed
- 2 tablespoons olive oil
- 1 fennel bulb (trimmed, cored, and thinly sliced)
- 1 medium onion (thinly sliced)
- 3 cloves garlic (minced)
- 1/2 teaspoon fennel seeds (optional, enhances flavor)
- 1/2 cup dry white wine (or chicken broth)
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream (optional, for a creamier sauce)
- 1/2 teaspoon red pepper flakes (optional, for spice)
- Salt and black pepper, to taste
For Garnish
- Freshly grated Parmesan cheese
- Fresh parsley, chopped
Substitution Ideas
- Gluten-Free: Use your favorite gluten-free pasta.
- Healthier: Swap regular sausage for chicken or turkey sausage.
- Vegan: Use plant-based sausage and coconut cream instead of heavy cream.
- No Fennel? Substitute with leeks, celery, or extra onion for a similar texture (though you’ll miss that signature flavor).
- Low-Carb: Serve the sausage and fennel mixture over zucchini noodles or spaghetti squash instead of pasta.
Step-by-Step Instructions
This recipe is easy, quick, and designed for weeknight cooking.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
👉 Tip: Don’t forget the pasta water! It helps the sauce cling beautifully to the noodles.
Step 2: Cook the Sausage
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7–8 minutes. Remove sausage from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining olive oil. Toss in the sliced fennel and onion, cooking until softened and lightly caramelized, about 6–8 minutes. Stir in the garlic and fennel seeds, cooking for another minute until fragrant.
Step 4: Deglaze and Build the Sauce
Pour in the white wine, scraping up any browned bits stuck to the pan. Let it simmer for 2 minutes. Add the crushed tomatoes, red pepper flakes, and a pinch of salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
Step 5: Finish the Sauce
Return the cooked sausage to the skillet. Stir in heavy cream if using, and let everything simmer together for another 3 minutes. Taste and adjust seasoning.
Step 6: Combine Pasta and Sauce
Add the drained pasta directly into the skillet with the sauce. Toss well, adding splashes of reserved pasta water until everything is coated in a glossy, silky sauce.
Step 7: Serve and Enjoy
Dish up the pasta into bowls, then sprinkle generously with Parmesan cheese and fresh parsley. Serve immediately, preferably with a glass of wine and crusty bread.
Extra Tips
- Serving Suggestions:
- A crisp arugula salad with lemon vinaigrette pairs beautifully with this pasta.
- Garlic bread or a warm baguette makes the perfect side.
- For wine, try a bold Chianti or Nero d’Avola.
- Storage & Reheating:
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of broth or cream.
- Not freezer-friendly—fennel can lose its texture when frozen.
- Variations:
- Make it creamy by adding ricotta instead of cream.
- Add spinach or kale for extra greens.
- Use spicy sausage for a bold kick, or mix sweet and spicy for balance.
Nutritional Information
Per serving (based on 4 servings):
- Calories: ~580
- Protein: 28 g
- Fat: 28 g
- Carbohydrates: 52 g
- Fiber: 4 g
👉 For a detailed breakdown, check the official Pasta with Sausage and Fennel Nutrition Facts.
FAQ Section
Q: How long does Pasta with Sausage and Fennel take to make?
A: About 30 minutes, start to finish. Perfect for busy weeknights.
Q: Can I substitute fennel with something else?
A: Yes, you can use leeks, celery, or extra onion. However, fennel’s sweet, aromatic flavor is what makes this dish special.
Q: Can I freeze this pasta?
A: I don’t recommend freezing due to fennel’s delicate texture. It’s best enjoyed fresh or stored in the fridge for a few days.
Conclusion
And there you have it—an easy, cozy, and deeply flavorful Pasta with Sausage and Fennel that will transport you straight to an Italian trattoria, no passport required. With just a few ingredients and under 30 minutes, you can bring a restaurant-worthy meal right to your dinner table.
This dish is proof that simple ingredients, when treated with love, can create something truly magical. Whether you’re making it for a weeknight family dinner or impressing friends at a dinner party, it’s guaranteed to be a hit.
👉 If you try this recipe, I’d love to hear what you think! Did you go with spicy sausage or keep it mild? Leave a comment below, share your photos, and don’t forget to spread the love by sharing this recipe with your friends.
Buon appetito! 🍝🌿