Save Last February, when our furnace died during that polar vortex, I stood in my kitchen shivering in three sweaters trying to figure out what to make for dinner. This pasta came together in the time it took my tea to go cold, and somehow the fennel and sausage warming on the stove made the drafty apartment feel almost cozy. My roommate wandered in, nose red from the cold, and hovered over the pan until I finally scooped her a bowl right there standing up.
I made this for book club last month when we were supposed to discuss something literary but mostly ended up talking about how good the kitchen smelled. My friend Sarah, who never cooks, asked for the recipe twice and actually wrote it down this time instead of just saying she will.
Ingredients
- 350 g (12 oz) short pasta: Penne or rigatoni catch the sauce best, though whatever you have in your pantry will work perfectly fine
- 250 g (9 oz) Italian sausage: Sweet gives a classic flavor but spicy adds a nice kick that warms you from the inside out
- 1 large fennel bulb: Thin slices soften beautifully and add this subtle sweetness that makes the whole dish taste special
- 1 small onion: Thinly sliced so it melts down with the fennel instead of staying chunky
- 2 cloves garlic: Minced fresh because garlic powder would miss the point entirely here
- 2 tbsp olive oil: Split between the sausage and the vegetables for proper cooking
- 60 ml (1/4 cup) dry white wine: Totally optional but it pulls those browned bits off the bottom of the pan into the sauce
- 1/2 tsp crushed red pepper flakes: Add these if you want gentle heat that builds as you eat
- Salt and freshly ground black pepper: Season as you go, tasting at the end to get it right
- 30 g (1/4 cup) grated Parmesan cheese: Stir some into the pasta and save extra for sprinkling on top
- Fennel fronds or fresh parsley: Those fluffy green tops from your fennel bulb add color and a fresh finish
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil, cook pasta until al dente, and remember to scoop out that pasta water before draining or you will regret it later
- Brown the sausage if you are using it:
- Heat 1 tablespoon oil in a large skillet over medium heat, break up the sausage with your spoon, and let it get golden and crumbly, about 4 to 5 minutes, then set it aside on a plate
- Cook the fennel and onion until sweet:
- Add the remaining oil to the same skillet, toss in the sliced fennel and onion with a pinch of salt, and let them soften and turn slightly golden, which takes about 4 or 5 minutes of occasional stirring
- Add the garlic and deglaze the pan:
- Stir in the minced garlic for just one minute so it does not burn, pour in the wine if you are using it, and scrape up all those flavorful browned bits from the bottom
- Bring everything together:
- Return the sausage to the pan, sprinkle in the red pepper flakes if you want heat, then dump in the drained pasta along with that reserved pasta water and toss it all together until coated
- Finish with cheese and serve:
- Stir in the Parmesan, taste and adjust the salt and pepper, then serve immediately while it is steaming hot with extra cheese and fennel fronds scattered on top
Save This has become my go-to when friends text that they are having a rough day and need dinner but cannot handle anything complicated.
Making It Your Way
Skip the sausage entirely and you still get something deeply satisfying, or use plant-based sausage and nobody will notice the difference. I have added a handful of baby spinach in the last minute when I needed to convince myself we were eating enough vegetables.
Getting The Timing Right
Start the sausage and fennel as soon as you drop the pasta into the boiling water, and everything will finish at basically the same moment if you time it right. If your sauce is ready before the pasta, just turn the heat to low and wait—it actually gets better sitting there for a few minutes.
Serving Suggestions
A crisp glass of Pinot Grigio cuts through the richness and makes a weeknight dinner feel like an occasion. I have also served this alongside a simple green salad with lemon vinaigrette when I wanted something lighter.
- Crusty bread for soaking up any sauce left in the bowl
- A little extra lemon zest brightens everything up if you want
- Leftovers reheat beautifully with a splash of water
Save Winter does not feel quite so cold when you have a bowl of this in your hands.
Kitchen Help
- → Can I make this vegetarian?
Yes, simply omit the sausage or use a plant-based sausage alternative. The dish works beautifully with just the fennel and aromatics, or you can add white beans for extra protein.
- → What pasta shapes work best?
Short pasta shapes like penne, rigatoni, or fusilli are ideal because they catch the sauce and sliced vegetables. Orecchiette or campanelle would also work well.
- → Can I prepare fennel if I've never cooked with it?
Trim the fronds and stalks, cut the bulb in half lengthwise, and remove the tough core. Slice thinly—the texture becomes tender and sweet when sautéed. The fronds make a lovely garnish.
- → Is the white wine necessary?
No, it's optional. The wine adds depth and helps deglaze the pan, but you can substitute with extra pasta water or a splash of broth. The dish will still be delicious.
- → How can I add more vegetables?
Stir in a handful of baby spinach or kale during the final minute of cooking. You could also add diced bell pepper or zucchini when sautéing the fennel.
- → Can I make this gluten-free?
Yes, use your favorite gluten-free pasta and ensure your sausage is certified gluten-free. The rest of the ingredients are naturally gluten-free.