Winter Pasta with Sausage Fennel

Experience the comforting embrace of Winter Pasta with Sausage and Fennel, a dish designed to warm you up on chilly evenings. This recipe artfully combines the natural sweetness of sautéed fennel with savory Italian sausage, all brought together in a light, aromatic sauce that requires very little preparation.

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The beauty of this meal lies in its simplicity. By using the fennel fronds as a garnish and deglazing the pan with a touch of white wine, you elevate basic pantry staples into a restaurant-quality dinner that feels special yet remains approachable for any weeknight.

Ingredients

• Pasta: 350 g (12 oz) short pasta (penne, rigatoni, or fusilli)
• Sausage (optional): 250 g (9 oz) Italian sausage, sweet or spicy, casings removed (use plant-based sausage for vegetarian)
• Vegetables & Aromatics: 1 large fennel bulb (trimmed and thinly sliced), 1 small onion (thinly sliced), 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, for heat), Salt and freshly ground black pepper, to taste
• Finishing: 30 g (1/4 cup) grated Parmesan cheese (plus more for serving; use vegetarian/vegan alternative if needed), Fennel fronds or fresh parsley, chopped, for garnish

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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 your pasta water; the starchy liquid is the secret to creating a silky sauce that clings to every piece of pasta. For an extra nutritional boost, stir in a handful of baby spinach or kale during the final tossing stage until just wilted.

Varianten und Anpassungen

To make this dish vegetarian, simply omit the sausage or replace it with your favorite plant-based alternative. If you are following a gluten-free diet, use gluten-free pasta and ensure your sausage selection is certified gluten-free. You can also adjust the heat by increasing or decreasing the crushed red pepper flakes.

Serviervorschläge

This pasta pairs beautifully with a crisp Italian white wine, such as Pinot Grigio, which complements the herbal notes of the fennel. Serve it in warm rustic bowls with an extra sprinkle of Parmesan and fresh herbs on top.

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Whether you're looking for a quick weeknight fix or a cozy weekend meal, this Winter Pasta with Sausage and Fennel delivers big on flavor with minimal effort. It is a testament to how high-quality ingredients can transform into a truly satisfying, heartwarming dish.

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Common Recipe Questions

→ What does fennel taste like in pasta?

Fennel adds a subtle sweetness reminiscent of mild licorice or anise. When cooked, it softens and caramelizes, losing its raw crunch and developing a delicate, aromatic flavor that pairs beautifully with savory sausage and Parmesan.

→ Can I make this vegetarian?

Absolutely. Simply omit the Italian sausage entirely or use a high-quality plant-based sausage alternative. You can also add extra vegetables like mushrooms, bell peppers, or spinach to maintain the heartiness and protein content.

→ What pasta shapes work best?

Short pasta shapes with ridges or tubes are ideal for catching the flavorful sauce. Penne, rigatoni, and fusilli all work wonderfully. Their texture holds onto the light Parmesan sauce and sausage crumbles, ensuring every bite is well-coated.

→ Do I need to use white wine?

The white wine is optional but recommended for deglazing the pan and adding brightness. If you prefer not to cook with wine, substitute with an equal amount of chicken or vegetable broth, or simply skip it and add a splash more pasta water when tossing.

→ How do I prevent fennel from being overpowering?

Thinly slicing the fennel helps it cook evenly and mellow out. Sautéing it with onion and garlic creates a balanced flavor base, and the salty Parmesan and sausage naturally temper fennel's distinct notes, creating a harmonious dish.

→ Can I add extra vegetables?

Yes, baby spinach or kale can be stirred in at the end, wilting in the residual heat. Bell peppers, mushrooms, or zucchini can be sautéed along with the fennel and onion for added nutrition and texture without compromising the dish's integrity.