# Components:
→ Pasta
01 - 12 oz short pasta (penne, rigatoni, or fusilli)
→ Sausage (optional)
02 - 9 oz Italian sausage, sweet or spicy, casings removed (use plant-based sausage for vegetarian)
→ Vegetables & Aromatics
03 - 1 large fennel bulb, trimmed and thinly sliced
04 - 1 small onion, thinly sliced
05 - 2 cloves garlic, minced
→ Sauce & Seasoning
06 - 2 tbsp olive oil
07 - 1/4 cup dry white wine (optional)
08 - 1/2 tsp crushed red pepper flakes (optional, for heat)
09 - Salt and freshly ground black pepper, to taste
→ Finishing
10 - 1/4 cup grated Parmesan cheese (plus more for serving; use vegetarian/vegan alternative if needed)
11 - Fennel fronds or fresh parsley, chopped, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - 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.
03 - 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.
04 - 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.
05 - Return sausage to the skillet (if using), add red pepper flakes, and stir to combine. 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.
06 - Serve immediately, topped with chopped fennel fronds or parsley and extra Parmesan.
