Save The first time fennel bulb showed up in my CSA box, I stared at it for three days. It looked like celery had an identity crisis. That night, crunched for time and tired of takeout, I just started slicing things up and throwing them in a pan. The smell that filled my kitchen made me stop dead in my tracks—sweet and fragrant, like walking past an Italian bakery at closing time. Now this is the recipe I make when I need dinner to feel like a hug but only have twenty minutes to give it.
Last February during that brutal cold snap, my neighbor texted that she was having one of those weeks. I brought over a steaming bowl of this, and she messaged me later that her kids had literally licked their plates clean. There is something about fennel and sausage together that just feels like winter comfort food without the heaviness.
Ingredients
- 350 g (12 oz) short pasta: I like rigatoni for catching sauce, but whatever short pasta you have in the pantry works perfectly here
- 250 g (9 oz) Italian sausage: The casing needs to go so it can crumble into the sauce, and the fennel seeds in the sausage echo the fresh bulb beautifully
- 1 large fennel bulb: Do not toss those frilly fronds on top—they are pretty and they taste like a lighter version of the bulb itself
- 1 small onion: Thinly sliced so it melts into the fennel rather than staying in distinct strands
- 2 cloves garlic: Minced fresh because garlic powder would miss the whole point of this aromatic dish
- 2 tbsp olive oil: One for browning the sausage, one for the vegetables, splitting them keeps things from getting greasy
- 60 ml (1/4 cup) dry white wine: Use whatever wine you are drinking with dinner or skip it and add a splash more pasta water instead
- 1/2 tsp crushed red pepper flakes: Even if you think you do not like heat, this tiny amount wakes everything up without making it spicy
- Salt and freshly ground black pepper: The fennel needs salt to coax out its sweetness, so do not be shy here
- 30 g (1/4 cup) grated Parmesan: Stirred right into the sauce at the end makes it silky and creamy without any actual cream
- Fennel fronds or fresh parsley: The pop of green on top makes it look like you tried much harder than you actually did
Instructions
- Get your pasta water going first:
- Set a large pot of salted water over high heat and bring it to a rolling boil while you prep everything else
- Brown the sausage in a splash of oil:
- Crumble the meat into a hot skillet with one tablespoon olive oil and let it get deeply browned in spots, about 4 or 5 minutes
- Scoop out the sausage but keep the pan:
- Transfer the browned meat to a plate and return the skillet to the heat—the stuck-on bits are about to become flavor
- Start your fennel and onion:
- Swirl in the remaining olive oil, add the sliced fennel and onion with a pinch of salt, and let them soften until golden, about 5 minutes
- Add garlic and deglaze the pan:
- Stir in the minced garlic for just a minute, pour in the white wine, and scrape up all those browned bits from the bottom
- Bring everything together:
- Add the sausage back in along with red pepper flakes, then toss in the drained pasta and that reserved pasta water
- Finish with cheese and serve:
- Stir in the Parmesan until the sauce clings to every piece of pasta, then top with fennel fronds and extra cheese at the table
Save This has become my default dinner when friends drop by unexpectedly and I want to feed them something that feels thoughtful. I once made it for my father-in-law who claims to hate fennel, and he went back for seconds without realizing what he was eating.
Making It Vegetarian
Plant-based sausage works surprisingly well here since the fennel bulb provides so much flavor on its own. I have made this with crumbled tempeh seasoned with fennel seeds when I was out of everything else, and it still hit the spot.
Serving Suggestions
A crisp white wine cuts through the richness of the sausage and Parmesan. Pinot Grigio is my go-to, but any dry Italian white will do the trick.
Make It Your Own
Sometimes I toss in a handful of baby spinach right at the end—it wilts instantly into the hot pasta and nobody even notices they are eating something green. Other times, when I want it extra creamy, I stir in a spoonful of ricotta right before serving.
- Try adding sun-dried tomatoes for a deeper, more concentrated flavor
- A splash of cream at the end turns it into something entirely different but equally delicious
- Toasted walnuts on top add a crunch that plays nicely against the soft pasta
Save Winter cooking does not always have to mean hours of simmering. Sometimes twenty minutes, a few good ingredients, and a little fennel are all you need.
Recipe FAQ
- → Can I make this dish vegetarian?
Absolutely. Simply omit the Italian 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 to bulk it up.
- → What type of pasta works best?
Short pasta shapes like penne, rigatoni, or fusilli are ideal because their nooks and crannies catch the flavorful sauce. However, any short pasta will work—choose what you have on hand or prefer.
- → Is the white wine necessary?
The white wine helps deglaze the pan and adds brightness to balance the rich sausage and sweet fennel. You can substitute with additional pasta water or a splash of broth if preferred, though the flavor profile will be slightly different.
- → How do I slice fennel properly?
Trim the stalks close to the bulb and remove any tough outer layers. Cut the bulb in half lengthwise, remove the core, then slice thinly crosswise. The fronds can be chopped and used as a fresh garnish.
- → Can I prepare this ahead?
The components can be prepped in advance—slice the vegetables and remove sausage casings earlier in the day. However, it's best cooked just before serving to maintain the pasta's texture and the sauce's consistency.
- → What other vegetables can I add?
Baby spinach or kale can be stirred in at the end to wilt. Bell peppers, zucchini, or cherry tomatoes would also complement the fennel and sausage nicely if added during the sautéing step.