Winter Pasta with Sausage Fennel (Printable)

Warming pasta with sweet fennel and savory sausage in a light aromatic sauce, ready in 20 minutes.

# 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 - Fresh fennel fronds or parsley, chopped, for garnish

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - In a large skillet over medium heat, add 1 tablespoon olive oil. If using sausage, add to the pan, breaking apart with a spoon, and cook until browned and cooked through, approximately 4 to 5 minutes. Remove sausage to a plate.
03 - In the same skillet, add remaining olive oil. Sauté fennel and onion with a pinch of salt for 4 to 5 minutes, until softened and slightly golden. Add garlic and cook for 1 minute.
04 - Pour white wine into the skillet if using, scraping up any browned bits from the bottom. Let simmer for 1 to 2 minutes until mostly evaporated.
05 - Return sausage to the skillet if using. Add red pepper flakes and stir to combine.
06 - 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.
07 - Transfer to serving dishes immediately. Top with chopped fennel fronds or parsley and additional Parmesan.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, which means you can have dinner on the table before you've fully lost daylight on a winter afternoon.
  • Fennel becomes this almost creamy sweetness when it caramelizes, a secret weapon that makes the whole dish feel more luxurious than it has any right to be.
  • The pasta water does the heavy lifting here—no cream needed, just starch and fat creating something silky and satisfying.
02 -
  • Don't overcrowd the pan when browning sausage—if the pieces are too tightly packed, they'll steam instead of brown, and you'll lose that caramelized flavor that makes the whole dish sing.
  • That pasta water is not an afterthought; it's what transforms this from just noodles and vegetables into something that feels creamy and luxurious without a drop of cream.
  • Fennel sliced thin enough to see light through it will cook in minutes, but sliced thick and it'll still be tough—use a mandoline if you have one, or take your time with a sharp knife.
03 -
  • Reserve your pasta water before draining—this is the move that separates a dry, disappointing pasta from one that feels intentional and luxurious.
  • Cook your pasta to al dente, not soft; it'll continue cooking slightly as it sits in the sauce, and you want it to have a little resistance under your teeth.
  • Taste as you season, adding salt in small pinches rather than all at once, because pasta water and Parmesan bring their own salt to the party.
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