This Sausage and Fennel Pasta is a rustic yet elegant dish with caramelized fennel, savory sausage, and a creamy tomato-wine sauce. It’s weeknight-friendly but impressive enough for guests. The flavors meld beautifully for a truly comforting meal.
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Why You’ll Love This Sausage and Fennel Pasta
- Big flavor, minimal fuss: Tastes slow-simmered but comes together quickly.
- Perfect textures: Tender pasta, juicy sausage, and soft caramelized fennel.
- Amazing leftovers: Flavors deepen overnight and reheat beautifully.
- Restaurant-worthy ease: Impressive enough for guests, simple enough for Tuesday.
Ingredients & Tools
- 400 g short pasta like rigatoni or fusilli
- 450 g Italian sausage, casings removed
- 1 large fennel bulb, fronds reserved
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 120 ml dry white wine
- 240 ml chicken broth
- 60 ml heavy cream
- 80 g grated Parmesan cheese, plus more for serving
- 2 tbsp olive oil
- 1 tsp fennel seeds (optional but recommended)
- Salt and black pepper to taste
Tools: Large pot for pasta, large skillet or Dutch oven, tongs, measuring cups/spoons, sharp knife, cutting board
Notes: Don’t skip the fennel seeds if possible—they amplify the anise flavor. Use flavorful sausage as it provides most of the seasoning; taste before adding extra salt.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 24 g |
| Fat: | 28 g |
| Carbs: | 62 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. I prefer mild Italian sausage for its balanced flavor, but hot Italian sausage works beautifully if you like a bit of heat. If your sausage is lean, you might need an extra drizzle of olive oil to start.
- Don’t toss those fennel fronds! They make a gorgeous, fragrant garnish that adds a fresh, herbal finish. Chop them roughly and sprinkle over the finished pasta just before serving.
- Short, sturdy pasta is your friend. Shapes like rigatoni, penne, or fusilli catch the chunky sauce perfectly. Avoid long, delicate noodles—they can’t handle the hearty texture of this sauce as well.
- Toast your fennel seeds. If you’re using them, give them a quick toast in the dry pan for 30 seconds before adding oil. It wakes up their oils and makes the entire kitchen smell incredible.
How to Make Sausage and Fennel Pasta
Step 1: Bring a large pot of generously salted water to a boil. You’ll cook the pasta later, but having the water ready means everything can come together seamlessly. Meanwhile, prep your vegetables: trim the fennel bulb, reserving the fronds, and slice it thinly. Slice the onion and mince the garlic. Removing the sausage from its casings is easy—just squeeze it out like toothpaste.
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook until nicely browned, about 6–8 minutes. You’re not just cooking it through here—you want those crispy, caramelized bits for maximum flavor. Remove the sausage with a slotted spoon, leaving the drippings in the pan.
Step 3: In the same skillet, add the sliced fennel and onion. Cook, stirring occasionally, until they’ve softened and started to caramelize around the edges—about 8–10 minutes. You’ll notice the fennel becomes fragrant and sweet. Add the garlic and fennel seeds (if using) and cook for another minute until fragrant.
Step 4: Push the vegetables to one side and add the tomato paste to the empty space. Let it cook for 1–2 minutes until it darkens slightly—this deepens its flavor. Then stir everything together so the tomato paste coats the vegetables. Pour in the white wine to deglaze the pan, scraping up all those browned bits from the bottom. Let it simmer until reduced by half.
Step 5: By now, your pasta water should be boiling. Add the pasta and cook until al dente according to package directions. Meanwhile, return the cooked sausage to the skillet with the vegetables. Pour in the chicken broth and heavy cream, bring to a gentle simmer, and let it thicken slightly for about 5 minutes.
Step 6: Reserve about a cup of the starchy pasta water before draining. Add the drained pasta directly to the skillet with the sauce. Sprinkle in the grated Parmesan and toss everything together, adding a splash of pasta water as needed to create a glossy, cohesive sauce that clings to every noodle. The sauce should look creamy and luxurious.
Step 7: Taste and adjust seasoning with salt and pepper. Remember, the Parmesan and sausage are salty, so go easy at first. Divide among bowls, garnish with chopped fennel fronds and extra Parmesan, and serve immediately. The aroma alone will have everyone gathered around the table.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; cream sauce may separate slightly upon thawing.
- Reviving: Reheat gently on the stove with a splash of broth or cream to re-emulsify.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the pasta beautifully, creating a perfect balance on the plate.
- Garlic bread with a sprinkle of Parmesan — Because what’s pasta without something to sop up every last bit of that incredible sauce? It’s non-negotiable for a truly satisfying meal.
- Roasted asparagus with a touch of balsamic — The earthy, slightly charred flavor of asparagus complements the sweet anise notes in the pasta and adds a lovely vegetable component.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — The bright acidity and citrus notes in these wines cleanse the palate between bites of the rich, savory sausage and cream-based sauce.
- A light Italian red like Chianti — If you prefer red wine, a Chianti with its medium body and cherry notes stands up to the sausage without overpowering the delicate fennel flavor.
- Sparkling water with lemon slices — For a non-alcoholic option, the bubbles and citrus provide a refreshing counterpoint to the hearty, savory elements of the dish.
Something Sweet
- Lemon sorbet with a sprig of mint — The intense, clean citrus flavor is incredibly refreshing after the rich pasta and acts as a perfect palate cleanser to end the meal.
- Dark chocolate amaretti cookies — These crunchy, almond-flavored cookies with bits of dark chocolate offer a bittersweet contrast that doesn’t feel too heavy after a substantial main course.
- Vanilla panna cotta with berry compote — The creamy, smooth texture and bright fruit topping provide a light yet satisfying finale that complements rather than competes with the meal.
Top Mistakes to Avoid
- Overcooking the pasta. You want it al dente because it will continue to cook slightly when you toss it with the hot sauce. Mushy pasta can turn this elegant dish into a starchy mess.
- Skipping the deglazing step. Those browned bits at the bottom of the pan are packed with flavor. When you add the wine and scrape them up, you’re incorporating all that deliciousness into your sauce—it’s a game-changer.
- Not reserving pasta water. The starchy water is magic for bringing your sauce together. It helps emulsify the fats and creates a silky texture that coats the pasta perfectly. I’ve forgotten this before and the difference is noticeable.
- Using pre-grated Parmesan. It often contains anti-caking agents that prevent it from melting smoothly into the sauce. Freshly grated Parmesan creates a much creamier, more integrated result.
Expert Tips
- Tip: Brown the sausage in batches if your pan is crowded. Overcrowding steams the meat instead of giving it that beautiful caramelized crust. A little patience here pays off in flavor.
- Tip: Let the sauce simmer uncovered for a few extra minutes if it seems too thin. This allows it to reduce and concentrate flavors. You can always adjust consistency with pasta water, but you can’t easily thicken an overly watery sauce.
- Tip: Toast your fennel seeds in a dry pan for 30 seconds before using. This simple step intensifies their aroma and flavor, making that fennel note really sing throughout the dish.
- Tip: Add a pinch of red pepper flakes with the garlic if you like subtle heat. It layers in another dimension of flavor that complements both the sausage and fennel beautifully.
- Tip: Let the finished pasta rest for 2-3 minutes before serving. This allows the sauce to be fully absorbed and results in a better texture throughout every bite.
FAQs
Can I make this Sausage and Fennel Pasta ahead of time?
Absolutely! You can prepare the sauce completely (through step 6) up to 2 days in advance. Store it separately from the cooked pasta. When ready to serve, gently reheat the sauce, cook fresh pasta, and combine them with a splash of water or broth to loosen the sauce. The flavors actually improve with time, making this a fantastic make-ahead option for busy weeks or entertaining.
What can I use instead of white wine?
No worries if you don’t have wine! You can substitute with additional chicken broth mixed with a teaspoon of white wine vinegar or lemon juice for acidity. The vinegar mimics the wine’s role in cutting through the richness. Another option is using a dry vermouth, which works beautifully and keeps well in your pantry for cooking.
Is there a way to make this dish lighter?
For a lighter version, you can use turkey or chicken Italian sausage and replace the heavy cream with half-and-half or even whole milk (though the sauce will be slightly less rich). You can also increase the proportion of vegetables—add some sliced mushrooms or bell peppers to bulk it up with more veggie content.
Can I freeze the leftovers?
You can, but with a caveat. Cream-based sauces can sometimes separate when thawed. If you do freeze it, store in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then reheat gently on the stove, stirring frequently and adding a splash of broth or cream to bring it back together.
My family doesn’t like fennel—will they still enjoy this?
The cooked fennel becomes much milder and sweeter, losing that strong licorice punch that some people dislike. The sausage and other flavors really balance it out. If you’re still concerned, you can reduce the fennel by half or try adding a pinch of fennel seeds instead—it gives the essence of the flavor without the vegetable texture that might be off-putting to fennel skeptics.
Sausage And Fennel Pasta
Make this easy Sausage and Fennel Pasta with caramelized fennel and a creamy tomato-wine sauce. Ready in 40 minutes! Get the recipe now.
Ingredients
For the Ingredients & Tools
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400 g short pasta (like rigatoni or fusilli)
-
450 g Italian sausage (casings removed)
-
1 large fennel bulb (fronds reserved)
-
1 medium yellow onion (thinly sliced)
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4 cloves garlic (minced)
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2 tbsp tomato paste
-
120 ml dry white wine
-
240 ml chicken broth
-
60 ml heavy cream
-
80 g grated Parmesan cheese (plus more for serving)
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2 tbsp olive oil
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1 tsp fennel seeds (optional but recommended)
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Salt and black pepper (to taste)
Instructions
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Bring a large pot of generously salted water to a boil. You’ll cook the pasta later, but having the water ready means everything can come together seamlessly. Meanwhile, prep your vegetables: trim the fennel bulb, reserving the fronds, and slice it thinly. Slice the onion and mince the garlic. Removing the sausage from its casings is easy—just squeeze it out like toothpaste.01
-
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook until nicely browned, about 6–8 minutes. You’re not just cooking it through here—you want those crispy, caramelized bits for maximum flavor. Remove the sausage with a slotted spoon, leaving the drippings in the pan.02
-
In the same skillet, add the sliced fennel and onion. Cook, stirring occasionally, until they’ve softened and started to caramelize around the edges—about 8–10 minutes. You’ll notice the fennel becomes fragrant and sweet. Add the garlic and fennel seeds (if using) and cook for another minute until fragrant.03
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Push the vegetables to one side and add the tomato paste to the empty space. Let it cook for 1–2 minutes until it darkens slightly—this deepens its flavor. Then stir everything together so the tomato paste coats the vegetables. Pour in the white wine to deglaze the pan, scraping up all those browned bits from the bottom. Let it simmer until reduced by half.04
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By now, your pasta water should be boiling. Add the pasta and cook until al dente according to package directions. Meanwhile, return the cooked sausage to the skillet with the vegetables. Pour in the chicken broth and heavy cream, bring to a gentle simmer, and let it thicken slightly for about 5 minutes.05
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Reserve about a cup of the starchy pasta water before draining. Add the drained pasta directly to the skillet with the sauce. Sprinkle in the grated Parmesan and toss everything together, adding a splash of pasta water as needed to create a glossy, cohesive sauce that clings to every noodle. The sauce should look creamy and luxurious.06
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Taste and adjust seasoning with salt and pepper. Remember, the Parmesan and sausage are salty, so go easy at first. Divide among bowls, garnish with chopped fennel fronds and extra Parmesan, and serve immediately. The aroma alone will have everyone gathered around the table.07
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