There’s something magical about the combination of savory sausage, sweet fennel, and al dente pasta—it’s simple yet incredibly flavorful. This Sausage and Fennel Pasta is a restaurant-worthy dish that comes together in no time, making it perfect for a cozy weeknight meal or a special dinner. The caramelized fennel adds a delicate sweetness that perfectly balances the richness of the sausage, creating a sauce that clings to every bite of pasta. Trust me, this one’s a game-changer!
Why You’ll Love This Recipe
Big, Bold Flavors: The combination of fennel, garlic, and sausage makes for a deeply satisfying meal.
Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
Minimal Ingredients, Maximum Taste: Simple pantry staples come together for an elevated dish.
Customizable: Adjust the spice level, swap ingredients, or add extras to make it your own.
Ingredients in Sausage and Fennel Pasta
Italian Sausage: The star of the dish! Use spicy, mild, or sweet sausage depending on your preference.
Fennel Bulb: Adds a subtle sweetness and mild licorice-like flavor that pairs beautifully with the sausage.
Onion and Garlic: Essential aromatics that enhance the depth of the sauce.
Crushed Tomatoes: Creates a rich, slightly tangy base that coats the pasta perfectly.
Pasta: Choose a sturdy shape like rigatoni, penne, or orecchiette to hold onto the sauce.
White Wine (Optional): Adds brightness and depth to the sauce.
Red Pepper Flakes: For a little kick of heat (adjust based on your spice tolerance).
Olive Oil: Helps caramelize the fennel and onion for maximum flavor.
Parmesan Cheese: A final sprinkle adds the perfect finishing touch.
Fresh Basil or Parsley: Brings a fresh, herby balance to the rich flavors.
How to Make Sausage and Fennel Pasta
Cook the Pasta: Boil pasta in salted water until al dente. Reserve some pasta water before draining.
Brown the Sausage: Heat oil in a pan, add sausage, and cook until browned, breaking it up as it cooks.
Sauté the Fennel and Onion: In the same pan, add fennel, onion, and garlic, cooking until softened and caramelized.
Deglaze with Wine: Pour in white wine (if using), scraping up the browned bits from the pan.
Simmer the Sauce: Add crushed tomatoes and red pepper flakes, letting it simmer to develop flavors.
Combine Everything: Toss the cooked pasta into the sauce, adding reserved pasta water as needed to coat the noodles.
Finish with Cheese and Herbs: Sprinkle with Parmesan and fresh basil, then serve hot!
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count]
How to Serve Sausage and Fennel Pasta
- With Garlic Bread: The perfect side for soaking up the flavorful sauce.
- Topped with Extra Cheese: A little more Parmesan never hurts!
- Paired with a Crisp Salad: A fresh arugula or Caesar salad balances the richness of the pasta.
Additional Tips
Use Fresh Sausage: For the best flavor, buy high-quality sausage and remove it from the casing before cooking.
Make It Creamy: Stir in a splash of heavy cream or mascarpone for an extra indulgent texture.
Spice It Up: Add more red pepper flakes or a dash of cayenne for extra heat.
FAQ
Q1: Can I use chicken or turkey sausage instead?
A1: Absolutely! Both work great as lighter alternatives.
Q2: Can I make this dish ahead of time?
A2: Yes! The sauce can be made in advance and stored in the fridge for up to 3 days.
Q3: What’s the best pasta shape for this dish?
A3: Rigatoni, penne, or orecchiette work best as they hold onto the sauce.
Q4: Can I use dried fennel instead of fresh?
A4: Fresh fennel is best, but you can use 1 teaspoon of fennel seeds as a substitute.
Q5: How do I store and reheat leftovers?
A5: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or broth.
Q6: Can I freeze the sauce?
A6: Yes! The sauce freezes well for up to 3 months. Just thaw and reheat before serving.
Q7: What if I don’t have white wine?
A7: You can substitute with chicken broth or just omit it completely.
Q8: Can I add more vegetables?
A8: Absolutely! Mushrooms, spinach, or bell peppers would be great additions.
Q9: What type of cheese works best?
A9: Parmesan is classic, but Pecorino Romano also adds great flavor.
Q10: How do I make this dish vegetarian?
A10: Swap the sausage for mushrooms or plant-based sausage and use veggie broth instead of wine.
Final Thoughts
This Sausage and Fennel Pasta is the perfect mix of hearty, comforting, and incredibly flavorful. Whether you’re making it for a cozy dinner or a special occasion, it’s sure to be a hit. Give it a try, and let me know what you think!
Print
Sausage and Fennel Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This gluten-free sausage and fennel pasta is a quick and flavorful meal perfect for busy nights. Featuring savory Italian sausage, sweet fennel, and a light tomato-based sauce, this dish is both comforting and nutritious. Ready in just 30 minutes, it’s a great option for a healthy, high-protein dinner!
Ingredients
- 12 oz gluten-free pasta (penne or fusilli)
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese (or dairy-free alternative)
- 1/4 cup fresh basil, chopped
Instructions
- Cook Pasta
- Boil gluten-free pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Cook Sausage
- Heat olive oil in a large skillet over medium heat.
- Add sausage, breaking it apart with a spatula, and cook until browned.
- Sauté Fennel & Garlic
- Add fennel and cook for 3 minutes until softened.
- Stir in garlic and red pepper flakes, cooking for 1 more minute.
- Make the Sauce
- Pour in diced tomatoes, chicken broth, oregano, salt, and pepper.
- Simmer for 5-7 minutes to blend flavors.
- Combine & Serve
- Toss in cooked pasta and mix well. If needed, add reserved pasta water for a silkier sauce.
- Stir in Parmesan and top with fresh basil.
- Serve hot and enjoy!
Notes
- Make it Dairy-Free: Use nutritional yeast or a dairy-free Parmesan alternative.
- Extra Creamy Option: Add ¼ cup coconut milk or cashew cream.
- Storage: Refrigerate leftovers for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 45mg