Save to Pinterest The first time I encountered fennel in pasta, I was skeptical—that licorice scent seemed so strange paired with Italian flavors. But then I took a bite at my friend Anna's tiny apartment in Rome, where her Nonna had made this exact dish, and something just clicked. The fennel mellows into something sweet and almost buttery when cooked, and the way it plays with savory sausage is pure magic. Now whenever winter settles in and I need dinner on the table fast, this is the recipe that somehow feels fancy enough for company but casual enough for Tuesday night.
Last February during a terrible snowstorm, my neighbor texted that she was snowed in with her two kids and nothing to cook. I brought over a steaming bowl of this pasta, and she messaged me later that her picky five-year-old had asked for seconds. There's something about how the fennel becomes so gentle and sweet when it cooks down that even people who swear they hate it end up loving it.
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Ingredients
- 350 g (12 oz) short pasta: I love rigatoni here because the sauce catches inside those little tubes, but penne or fusilli work perfectly too
- 250 g (9 oz) Italian sausage: Sweet sausage gives the classic flavor, but spicy adds this gorgeous warmth that's perfect for cold nights
- 1 large fennel bulb: The secret is slicing it paper-thin so it caramelizes beautifully and almost melts into the sauce
- 1 small onion: Thinly sliced, this creates a sweet base that balances the fennel's slight bitterness
- 2 cloves garlic: Minced fresh adds that aromatic punch that makes the whole kitchen smell incredible
- 2 tbsp olive oil: Use good quality stuff here since it's one of the main flavor carriers
- 60 ml (1/4 cup) dry white wine: This deglazes the pan and adds brightness, though the dish works without it too
- 1/2 tsp crushed red pepper flakes: Optional, but I love how it makes the warmth creep up on you
- Salt and black pepper: Season as you go—fennel needs salt to really sing
- 30 g (1/4 cup) grated Parmesan: Stirred right into the sauce for creaminess, with more for serving
- Fennel fronds or fresh parsley: Those pretty green fronds from the fennel bulb make the perfect garnish
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Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook pasta until al dente, then reserve that precious pasta water before draining—this liquid gold is what makes the sauce cling to every piece
- Crisp up the sausage:
- In a large skillet with 1 tbsp olive oil over medium heat, break up the sausage and cook until browned and cooked through, about 4–5 minutes, then set it aside on a plate
- Sauté the fennel and onion:
- Add the remaining olive oil to the same skillet and cook the fennel and onion with a pinch of salt for 4–5 minutes until softened and starting to turn golden, then add garlic for just 1 minute until fragrant
- Deglaze the pan:
- Pour in the white wine if using and scrape up all those delicious browned bits from the bottom, letting it bubble away for 1–2 minutes
- Bring everything together:
- Add the sausage back with red pepper flakes, then toss in the drained pasta with that reserved pasta water and Parmesan, stirring until glossy and coated
- Serve it up:
- Plate immediately while steaming hot, topped with chopped fennel fronds and extra Parmesan because there's no such thing as too much cheese
Save to Pinterest My husband originally turned his nose up at fennel, insisting he hated anything that tasted like licorice. The first time I made this, he took a suspicious bite, went quiet for a moment, and then asked for seconds. Now he actually requests it on nights when the temperature drops below freezing.
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Making It Vegetarian
I've made this with plant-based sausage countless times for vegetarian friends, and honestly, the fennel is such a star that you barely notice the meat is missing. Just look for a sausage with good seasoning, or you can add some extra fennel seeds and red pepper to bump up the flavor.
Wine Pairing
A crisp Pinot Grigio or Vermentino cuts through the richness beautifully, but honestly, I often just drink whatever white wine I used in the sauce. There's something satisfying about cooking with wine and drinking the rest while you stir the pot.
Make-Ahead Tips
You can slice all your vegetables earlier in the day and keep them in the fridge, which means this comes together in under 10 minutes at dinnertime. Sometimes I'll even cook the sausage ahead if I'm really pressed for time.
- If you're meal prepping, keep the pasta and sauce separate and reheat gently with a splash of water to bring it back to life
- This actually tastes even better the next day as the fennel continues to mellow and sweeten
- The sauce tends to thicken up in the fridge, so don't be afraid to add more pasta water when reheating
Save to Pinterest There's something so satisfying about a recipe that transforms simple ingredients into something that feels comforting and special all at once.
Ask About This Recipe
- → Can I make this vegetarian?
Absolutely. Simply omit the sausage entirely 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. The ridges and tubes help hold the light sauce.
- → Is the white wine necessary?
No, you can skip it or substitute with additional pasta water. The wine adds subtle depth and helps deglaze the pan, but the dish remains delicious without it.
- → How do I slice fennel properly?
Trim the fronds and stalks, cut the bulb in half lengthwise, and remove the core. Thinly slice crosswise for even cooking and tender texture.
- → Can I add extra vegetables?
Yes, baby spinach or kale work beautifully added in the last minute of cooking. They wilt into the pasta and add nutritious greens without changing the flavor profile.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the sauce. The pasta may absorb more liquid over time.
