Pin The first time I made this pasta, it was snowing outside and I had half a fennel bulb left from weekend meal prep. I wasn't expecting much—just throwing things together between work calls—but the way the fennel softened into something almost candy-like while the sausage rendered its fat into the pan changed how I thought about weeknight cooking.
My friend Sarah was over that snowy evening, and she kept asking what smelled so incredible. When I told her it was just fennel and sausage, she looked at me like I was lying. We ended up eating standing at the counter, scraping the pan with forks while the snow piled up against the kitchen window.
Ingredients
- Pasta (350 g / 12 oz): Short shapes grab the sauce best—penne, rigatoni, or fusilli work beautifully here
- Italian sausage (250 g / 9 oz): Sweet or spicy both work, just remove those casings so it can crumble and brown properly
- Fennel bulb (1 large): Thinly slice it against the grain—thick pieces stay crunchy when you want them tender
- Onion (1 small): Yellow onion is perfect here, sliced as thinly as you can manage
- Garlic (2 cloves): Mince these right before you need them so they stay aromatic
- Olive oil (2 tbsp): You will use half for the sausage and half for the vegetables
- Dry white wine (60 ml / 1/4 cup): Any decent drinking wine works—Pinot Grigio or Sauvignon Blanc are perfect
- Crushed red pepper flakes (1/2 tsp): Skip this if you are using spicy sausage, otherwise it adds gentle warmth
- Salt and black pepper: Taste and adjust at the end—sausage and cheese bring plenty of salt
- Parmesan cheese (30 g / 1/4 cup): Grate it fresh if possible, it melts into the sauce beautifully
- Fennel fronds or parsley: Those fluffy green tops from your fennel bulb make the prettiest garnish
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a boil—this should be your first step, since everything else happens while the pasta cooks
- Cook your pasta:
- Cook the pasta until al dente according to the package, then reserve that 1/2 cup of pasta water before draining—this starchy liquid is pure gold for bringing the sauce together
- Brown the sausage:
- Heat 1 tbsp olive oil in a large skillet over medium heat, add the crumbled sausage, and let it cook undisturbed for a minute or two before breaking it up so it gets nicely browned in spots
- Sauté the aromatics:
- In the same skillet, add the remaining oil along with the sliced fennel, onion, and a pinch of salt—let them soften and turn golden for about 5 minutes, then add the garlic for just one minute until fragrant
- Deglaze the pan:
- Pour in the white wine and scrape up all those browned bits from the bottom of the pan—let it bubble away for a minute or two until mostly evaporated
- Bring it all together:
- Return the sausage to the pan, add the red pepper flakes if using, then toss in the drained pasta along with that reserved pasta water and stir everything together
- Finish and serve:
- Stir in the grated Parmesan until it melts into a glossy sauce, taste for salt and pepper, then serve immediately with fennel fronds scattered on top
Pin 
That snowed-in evening became a regular thing—whenever winter felt endless, this pasta was our answer. Now, even on busy Tuesday nights when I am just cooking for myself, the smell of fennel hitting hot oil makes the kitchen feel like somewhere I want to linger.
Making It Vegetarian
The fennel carries this dish beautifully on its own, so skip the sausage entirely or use a crumbled plant-based alternative. The white wine deglazing step becomes even more important here for building depth of flavor in the pan.
Worth The Splurge
A chunk of real Parmesan instead of the pre-grated stuff makes a huge difference—the way it melts into the sauce creates this velvety texture you just cannot get from the shelf-stable stuff. Also, if you can find fennel with plenty of fronds attached, use them generously for that fresh anise finish.
Perfect Pairings
A crisp Italian white wine like Pinot Grigio cuts through the richness beautifully. If you want a simple green side, a handful of baby spinach or kale tossed in at the very end wilts nicely into the pasta.
- Crusty bread for soaking up any sauce left in the bowl
- A simple arugula salad with lemon vinaigrette balances the hearty pasta
- Leftovers reheat surprisingly well with a splash of water to loosen the sauce
Pin This is one of those recipes that teaches you that simple ingredients, treated with a little patience, can become something extraordinary. Even on the most ordinary Tuesday.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply omit the sausage or use a plant-based alternative. The fennel and aromatics provide plenty of flavor on their own.
- → What type of pasta works best?
Short pasta shapes like penne, rigatoni, or fusilli are ideal because they catch the sauce and sliced vegetables in their ridges and tubes.
- → Is fennel flavor overpowering?
When cooked, fennel becomes milder and sweeter with a subtle licorice note. It balances beautifully with the savory sausage and Parmesan.
- → Can I add more vegetables?
Absolutely. Baby spinach or kale can be stirred in at the end for extra nutrition and color.
- → What if I don't have white wine?
You can substitute with additional pasta water or omit it entirely. The dish will still be delicious without it.
- → 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.