Winter Pasta with Sausage and Fennel

When the temperature drops, nothing beats the comfort of a bowl of Winter Pasta with Sausage and Fennel. This warming dish balances the sweetness of sautéed fennel with savory Italian sausage, all brought together by a light, aromatic sauce that is perfect for chilly nights and minimal prep.

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In just twenty minutes, you can transform simple pantry staples and fresh vegetables into a sophisticated meal. The aroma of garlic and onion sizzling with fennel in olive oil creates a cozy kitchen atmosphere perfect for a quick yet satisfying weeknight dinner.

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

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

Don't skip the step of reserving the pasta water; the starchy liquid is essential for creating a silky sauce that binds the ingredients together. For the best texture, ensure the fennel and onion are sliced very thinly so they soften quickly alongside the garlic.

Varianten und Anpassungen

For a vegetarian version, omit the sausage or use a plant-based alternative. You can also boost the nutrition by adding a handful of baby spinach or kale at the end of the cooking process until just wilted. For a gluten-free meal, use gluten-free pasta and verify that the sausage is gluten-free.

Serviervorschläge

Serve this hearty pasta immediately while hot, topped with chopped fennel fronds or fresh parsley and extra grated Parmesan cheese. This dish pairs beautifully with a crisp Italian white wine, such as Pinot Grigio.

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With its perfect balance of savory sausage and aromatic fennel, this 20-minute winter pasta is a reliable and delicious staple for any cold-weather menu. Enjoy a restaurant-quality meal from the comfort of your own home.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Absolutely. Simply omit the sausage entirely or use a plant-based sausage alternative. The fennel and aromatics provide plenty of flavor on their own. You might want to increase the red pepper flakes slightly to compensate for the missing sausage seasoning.

→ What type of pasta works best?

Short pasta shapes like penne, rigatoni, or fusilli are ideal because their ridges and tubes catch the sauce and sausage pieces. The shape helps hold everything together in each bite. That said, any short pasta you have on hand will work well.

→ Can I substitute the white wine?

If you prefer not to use wine, you can substitute with additional pasta water or a small amount of chicken or vegetable broth. The wine adds acidity and helps deglaze the pan, but the dish will still be delicious without it.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce. The pasta may absorb more liquid as it sits, so you might need to add a bit more moisture when reheating.

→ Can I add extra vegetables?

Yes, this dish is quite adaptable. Baby spinach or kale can be added at the end and wilted into the hot pasta. Diced bell peppers, zucchini, or even mushrooms would also complement the fennel and sausage nicely. Just add them when you sauté the fennel so they have time to cook through.

→ What if I don't like fennel?

If you're not a fan of fennel's anise flavor, you can substitute sliced bell peppers or additional onion. The dish will still be delicious, though it will lose that characteristic sweet, aromatic note that makes this combination special.