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Sausage and Fennel Pasta Recipe

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4.1 from 12 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

This Sausage and Fennel Pasta is a flavorful Italian-inspired dish combining savory sweet Italian sausage with aromatic fresh fennel. Sauteed and simmered with garlic, crushed red pepper, and deglazed with white wine, it creates a rich sauce that coats tender fusilli or rotini pasta. Topped with fresh parsley and parmigiana cheese, it’s perfect for a comforting family dinner ready in under an hour.

Ingredients

Pasta

  • 1 lb fusilli or rotini

Sausage and Vegetables

  • 1 lb sweet Italian sausage
  • 2 heads fresh fennel, sliced
  • 2 cloves garlic, minced

Cooking and Seasoning

  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp crushed red pepper
  • 1 cup white wine
  • 2 tbsp fresh parsley, chopped
  • 1 cup freshly grated parmigiana

Instructions

  1. Prepare Sausage: Take the sausage out of the refrigerator 30 minutes before cooking to bring to room temperature. Remove the sausage from its casing to prepare for cooking.
  2. Sear Sausage: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the sausage and press it flat against the pan. Allow a crust to develop without moving it for about 3 minutes. Then, break apart the sausage using a wooden spoon and continue browning it evenly. Once browned, remove the sausage with a slotted spoon and set it aside.
  3. Saute Fennel and Aromatics: Add the remaining tablespoon of olive oil to the pan and reduce heat to medium. Add the sliced fennel and cook, stirring occasionally, until softened, about 5 to 8 minutes. Season with salt and black pepper. Stir in the minced garlic and crushed red pepper, cooking for 1 to 2 more minutes until fragrant.
  4. Cook Pasta: Bring a large pot of salted water to a boil. Add the fusilli or rotini pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining. Set the cooked pasta aside.
  5. Deglaze and Simmer: Pour the white wine into the pan with the sautéed fennel to deglaze, scraping up any browned bits from the bottom. Bring the wine to a simmer and reduce for 4 to 5 minutes. Add 1/2 cup of the reserved pasta water to the pan.
  6. Combine Ingredients: Return the browned sausage and cooked pasta to the pan. Toss everything together gently, ensuring the pasta is well coated with the sauce. Remove the pan from heat and stir in the freshly grated parmigiana cheese and chopped parsley.
  7. Serve: Plate the pasta and add additional parmigiana cheese to taste. Serve immediately and enjoy your hearty sausage and fennel pasta.

Notes

  • Removing sausage from casing helps it cook evenly and develop a good crust.
  • Reserving pasta water is essential to adjusting the sauce consistency.
  • You can substitute white wine with chicken broth for a non-alcoholic version.
  • For more heat, increase crushed red pepper to taste.
  • Fresh fennel bulbs provide a sweet, anise-like flavor; don’t skip this ingredient.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/sausage-and-fennel-pasta-recipe/