Winter Pasta with Sausage and Fennel

This Winter Pasta with Sausage and Fennel is a warming, quick-to-prepare dish featuring sweet fennel, savory sausage, and a light, aromatic sauce. Perfect for chilly nights and requiring minimal prep, it is a satisfying Italian-inspired meal that comes together in just 20 minutes.

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The beauty of this dish lies in its simplicity and the rustic combination of golden, aromatic fennel and browned sausage. Whether you are using sweet or spicy sausage, the addition of dry white wine to deglaze the pan ensures every bit of flavor is captured in the light sauce.

Ingredients

• Pasta: 350 g (12 oz) short pasta such as penne, rigatoni, or fusilli
• Sausage (optional): 250 g (9 oz) Italian sausage (sweet or spicy), casings removed; use plant-based sausage for a vegetarian option
• Vegetables & Aromatics: 1 large fennel bulb (trimmed and thinly sliced), 1 small onion (thinly sliced), and 2 cloves garlic (minced)
• Sauce & Seasoning: 2 tbsp olive oil, 60 ml (1/4 cup) dry white wine (optional), 1/2 tsp crushed red pepper flakes (optional), plus salt and freshly ground black pepper to taste
• Finishing: 30 g (1/4 cup) grated Parmesan cheese (or vegetarian/vegan alternative), plus fennel fronds or fresh parsley for garnish

Instructions

Step 1

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.

Step 2

Meanwhile, 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.

Step 3

In the same skillet, add 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.

Step 4

If using, pour in the white wine to deglaze the pan, scraping up any browned bits. Let simmer for 1–2 minutes until mostly evaporated.

Step 5

Return sausage to the skillet (if using), add red pepper flakes, and stir to combine.

Step 6

Add drained pasta to the skillet along with reserved pasta water. Toss to coat, then stir in grated Parmesan. Season with salt and black pepper to taste.

Step 7

Serve immediately, topped with chopped fennel fronds or parsley and extra Parmesan.

Zusatztipps für die Zubereitung

Always remember to reserve some pasta water before draining; the starchy water helps create a silky emulsion that coats the pasta perfectly. To ensure the fennel cooks evenly, trim the stalks and slice the bulb as thinly as possible.

Varianten und Anpassungen

For a vegetarian version, omit the sausage or use a plant-based alternative. You can also add a handful of baby spinach or kale at the end for extra greens. For those with gluten sensitivities, substitute with your favorite gluten-free short pasta.

Serviervorschläge

This comforting winter pasta is best served immediately while hot. Pair it with a glass of crisp Italian white wine, such as Pinot Grigio, to balance the savory notes of the sausage and the aromatic fennel fronds used for garnish.

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This Winter Pasta with Sausage and Fennel provides a rustic and elegant solution for weeknight dining. With its quick cooking time and deep, savory flavors, it is sure to become a seasonal favorite for anyone seeking comfort in a bowl.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, simply omit the sausage or use a plant-based sausage alternative. The fennel and aromatics provide plenty of flavor on their own.

→ What type of pasta works best?

Short pasta shapes like penne, rigatoni, or fusilli work well as they catch the sauce and sausage pieces in their ridges and tubes.

→ Is the white wine necessary?

No, the white wine is optional. It helps deglaze the pan and adds depth, but you can skip it or use a splash of pasta water instead.

→ 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 make this gluten-free?

Yes, use gluten-free pasta and ensure your sausage is certified gluten-free. The dish works just as well with suitable substitutions.

→ What can I add for extra vegetables?

Baby spinach or kale can be added at the end, stirring until just wilted. They complement the fennel without overpowering the dish.