Warming pasta with sweet fennel, savory sausage, and aromatic light sauce—perfect for chilly nights.
# What You 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
11 - Fresh fennel fronds or 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 and drain.
02 - In a large skillet over medium heat, add 1 tablespoon of olive oil. If using sausage, add it to the pan, breaking up with a spoon, and cook until browned and cooked through, about 4 to 5 minutes. Remove sausage to a plate.
03 - In the same skillet, add remaining olive oil. Sauté the 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 in the white wine to deglaze the pan, scraping up any browned bits. 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. Add drained pasta along with reserved pasta water and toss to coat.
06 - Stir in grated Parmesan cheese and season with salt and black pepper to taste. Serve immediately topped with chopped fennel fronds or parsley and additional Parmesan.
