# What You’ll Need:
→ Pasta
01 - 12 oz short pasta such as penne, rigatoni, or fusilli
→ Sausage
02 - 9 oz Italian sausage, sweet or spicy, casings removed, or plant-based sausage alternative
→ Vegetables and Aromatics
03 - 1 large fennel bulb, trimmed and thinly sliced
04 - 1 small onion, thinly sliced
05 - 2 cloves garlic, minced
→ Sauce and Seasoning
06 - 2 tablespoons olive oil
07 - 1/4 cup dry white wine, optional
08 - 1/2 teaspoon crushed red pepper flakes, optional
09 - Salt and freshly ground black pepper to taste
→ Finishing
10 - 1/4 cup grated Parmesan cheese, plus additional for serving, or vegetarian alternative
11 - Fennel fronds or fresh parsley, chopped, for garnish
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - In a large skillet over medium heat, add 1 tablespoon olive oil. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, approximately 4 to 5 minutes. Transfer sausage to a plate.
03 - In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the fennel and onion with a pinch of salt for 4 to 5 minutes until softened and slightly golden. Add the minced garlic and cook for 1 minute.
04 - Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow to simmer for 1 to 2 minutes until mostly evaporated.
05 - Return the cooked sausage to the skillet, add the red pepper flakes, and stir to combine all elements.
06 - Add the drained pasta to the skillet along with the reserved pasta water. Toss to coat evenly, then stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
07 - Serve immediately, topped with chopped fennel fronds or fresh parsley and additional grated Parmesan cheese.
