Save The smell of fennel caramelizing in a pan takes me back to a tiny rental apartment where the windows would fog up completely while I cooked. It was freezing outside and I had just discovered how fennel transforms from sharp and licorice-like to something sweet and mellow when you give it enough time in hot oil.
I made this for my brother who swore he hated fennel because he thought it tasted like black jellybeans. He took one bite and literally asked what I did to make vegetables taste this good.
Ingredients
- 350 g short pasta: Penne or rigatoni catch the sauce in their ridges and tubes
- 250 g Italian sausage: Sweet Italian sausage balances the fennel beautifully but spicy works if you like heat
- 1 large fennel bulb: Thinly slice it so it softens properly and mellows into sweetness
- 1 small onion: A sweet onion works best here but yellow is fine
- 2 cloves garlic: Minced fresh not jarred the difference is real
- 2 tbsp olive oil: Good quality olive oil since this is a simple sauce
- 60 ml dry white wine: Use something you would drink and skip it if you do not keep wine on hand
- 1/2 tsp crushed red pepper flakes: Optional but nice if you want a gentle warmth
- Salt and black pepper: Fennel needs salt to release its natural sweetness
- 30 g grated Parmesan: Grate it yourself fresh it melts into the sauce better
- Fennel fronds or parsley: The fronds from your fennel bulb are perfect here
Instructions
- Get the pasta going:
- Bring a large pot of salted water to boil and cook pasta until al dente then scoop out that pasta water before draining
- Brown the sausage:
- Cook the sausage in a skillet breaking it up until it is crispy and browned then set it aside on a plate
- Soften the vegetables:
- Cook the fennel and onion with a pinch of salt until they are soft and starting to turn golden then add the garlic for just a minute
- Deglaze the pan:
- Pour in the white wine and scrape up all those browned bits from the bottom of the pan
- Bring it together:
- Add the sausage back in then toss in the pasta with a splash of that reserved pasta water and the Parmesan
Save This pasta has become my go to when I want something comforting but do not want to spend hours in the kitchen. It is the kind of meal that makes you feel like you really cooked even though it came together so fast.
Making It Vegetarian
Plant based sausage has gotten so much better recently and works perfectly here. Just look for one that has some fennel already in the seasoning blend.
Wine Pairing
A crisp Pinot Grigio cuts through the richness of the sausage and Parmesan while echoing the wine in the sauce itself.
Make It Your Own
Sometimes I toss in a handful of baby spinach at the very end just to get some greens in. The residual heat wilts it perfectly without making the dish heavy.
- Save some extra fennel fronds for a pretty garnish on top
- Grate extra Parmesan at the table because everyone loves more cheese
- Keep the red pepper flakes on the table so people can add their own heat
Save There is something so satisfying about a pasta dish that comes together this fast but tastes this good.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply omit the sausage entirely or use a plant-based sausage alternative. 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 shapes like penne, rigatoni, or fusilli are ideal because their curves and ridges catch the sauce and sausage pieces. The texture holds up well when tossed with the vegetables.
- → Is the white wine necessary?
The white wine helps deglaze the pan and adds subtle brightness, but it's optional. You can substitute with additional pasta water or a splash of chicken or vegetable broth for similar depth.
- → How do I slice fennel properly?
Trim the fronds and stalks, cut the bulb in half lengthwise, and remove the tough core. Thinly slice the bulb crosswise for even cooking. Save the frilly fronds for garnish—they add beautiful color and mild fennel flavor.
- → Can I prepare this ahead?
The components can be prepped in advance—slice the fennel and onion, remove sausage casings—but this dish is best served immediately after tossing with pasta. The sauce emulsifies beautifully with hot pasta and starchy cooking water.
- → How spicy is this dish?
The red pepper flakes are optional and add gentle warmth. Adjust the amount to your preference, or omit entirely for a mild version. Choose sweet or spicy Italian sausage depending on your heat tolerance.