Winter Pasta with Sausage and Fennel

Embrace the chill of winter with this warming Winter Pasta with Sausage and Fennel. This dish strikes the perfect balance between the savory richness of Italian sausage and the delicate, anise-like sweetness of fresh fennel. It is a quick-to-prepare meal that feels sophisticated yet remains simple enough for a busy weeknight.

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The beauty of this recipe lies in its simplicity. By using a few high-quality aromatics and the starchy pasta cooking water, you create a silky sauce that coats every noodle without the need for heavy cream. It is a cozy, one-pan-style preparation that minimizes cleanup and maximizes flavor.

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

To ensure the best texture, always cook the pasta al dente as it will continue to cook slightly when tossed in the skillet with the sauce. Don't forget to save that pasta water—it is essential for creating a light emulsion that brings the fennel and sausage together.

Varianten und Anpassungen

For a vegetarian version, simply omit the sausage or use a plant-based alternative. You can also add a handful of baby spinach or kale at the end for extra greens and nutrition.

Serviervorschläge

Pair this hearty winter pasta with a crisp Italian white wine such as Pinot Grigio. Serve it in warmed bowls with an extra sprinkle of Parmesan and the reserved fennel fronds for a fresh, herbal finish.

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This Winter Pasta with Sausage and Fennel is a testament to how few ingredients can create a truly satisfying and elegant meal. Whether you are cooking for a quiet night in or hosting a casual dinner, this 20-minute recipe is sure to become a seasonal favorite.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the sausage or use a plant-based alternative. The dish remains delicious with just the fennel and aromatics, or you can add white beans for protein.

→ What type of pasta works best?

Short pasta shapes like penne, rigatoni, or fusilli are ideal as they catch the sauce and sliced fennel pieces. The ridges and tubes hold the flavorful coating well.

→ Can I substitute the white wine?

If you prefer not to use wine, substitute with additional pasta water or vegetable broth. The liquid helps deglaze the pan and creates the sauce's consistency.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to loosen the sauce. The pasta may absorb more liquid overnight.

→ What can I add for extra vegetables?

Baby spinach or kale can be added at the end, wilting into the hot pasta. You could also add bell peppers or diced tomatoes when sautéing the fennel.