# What You'll Need:
→ Pasta
01 - 12 oz short pasta (penne, rigatoni, or fusilli)
→ Sausage
02 - 9 oz Italian sausage, sweet or spicy, casings removed, or plant-based 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 - Fennel fronds or fresh parsley, chopped, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain completely.
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. Transfer 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 minced garlic and cook for 1 minute.
04 - Pour in white wine if using, scraping up any browned bits from the pan 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 thoroughly to combine all ingredients.
06 - Add drained pasta to the skillet along with reserved pasta water. Toss to coat evenly, then stir in grated Parmesan. Season with salt and black pepper to taste.
07 - Divide pasta among serving bowls. Top with chopped fennel fronds or fresh parsley and additional Parmesan. Serve immediately.
