If you’re looking for a pasta dish that feels both luxurious and comforting, Caramelized Fennel Paccheri with Sausage & Pistachios is your new go-to. Picture this: thick, chewy paccheri pasta coated in a rich, slightly sweet fennel sauce, paired with savory sausage and crunchy pistachios for that perfect contrast. It’s bold, it’s unexpected, and trust me—you’re going to love it.
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This dish is a perfect blend of flavors and textures, making it ideal for a cozy night in or an impressive dinner party. The fennel caramelizes into a delicate sweetness, the sausage adds a hearty bite, and the pistachios bring in a delightful crunch. Let’s dive in!
Why You’ll Love Caramelized Fennel Paccheri with Sausage & Pistachios
- Rich & Comforting: The caramelized fennel creates a velvety, slightly sweet sauce that’s pure magic.
- Savory & Sweet Balance: The fennel’s natural sweetness pairs beautifully with the salty sausage.
- Texture Heaven: Paccheri’s chewy bite + crispy pistachios = perfection.
- Restaurant-Worthy: Feels fancy but is surprisingly simple to make at home.
- Customizable: Switch up the protein or add extra veggies for your own twist.
Ingredients in Caramelized Fennel Paccheri with Sausage & Pistachios
Here’s what makes this dish so irresistible:
Paccheri Pasta: These large, tube-shaped noodles hold onto the sauce beautifully. Rigatoni or pappardelle can work as substitutes.
Fennel Bulbs: The secret ingredient! When slow-cooked, fennel turns sweet, rich, and almost buttery.
Italian Sausage: Adds deep, savory flavors. You can use mild or spicy, depending on your preference.
Garlic: A must for extra depth and aroma.
Shallots: Slightly milder and sweeter than onions, they complement the fennel perfectly.
White Wine: A splash deglazes the pan and enhances all the flavors.
Heavy Cream: Brings a silky, luxurious texture to the sauce.
Pistachios: Toasted for extra crunch and a nutty contrast to the creamy sauce.
Parmesan Cheese: Freshly grated for the perfect salty, umami kick.
Olive Oil & Butter: The dynamic duo for sautéing and adding richness.
Salt & Pepper: Enhances every flavor in the dish.
How to Make Caramelized Fennel Paccheri with Sausage & Pistachios
Cook the Pasta: Boil paccheri in salted water until al dente. Reserve some pasta water before draining.
Caramelize the Fennel: In a large skillet, heat olive oil and butter over medium heat. Add sliced fennel and cook slowly until golden and caramelized.
Sauté the Aromatics & Sausage: Add shallots and garlic to the fennel, followed by crumbled sausage. Cook until the sausage is browned and fragrant.
Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the pan. Let it simmer until slightly reduced.
Make the Sauce: Stir in heavy cream and some reserved pasta water, allowing the sauce to thicken.
Toss with Pasta: Add the cooked paccheri, tossing to coat evenly in the sauce. Stir in grated Parmesan.
Finish with Pistachios: Sprinkle toasted pistachios over the top for crunch and extra flavor.
Serve & Enjoy: Plate the pasta, garnish with more Parmesan and a drizzle of olive oil, and dig in!
How to Serve Caramelized Fennel Paccheri with Sausage & Pistachios
- With Garlic Bread: A crispy side to scoop up all that creamy sauce.
- Topped with Extra Parmesan: Because there’s no such thing as too much cheese.
- With a Side Salad: A light arugula or citrus salad balances the richness.
- Paired with White Wine: A crisp Sauvignon Blanc or Pinot Grigio works beautifully.
Additional Tips
- Slow-Caramelize the Fennel: The longer you cook it, the deeper the flavor. Be patient!
- Use High-Quality Sausage: Opt for fresh Italian sausage for the best taste.
- Toast the Pistachios: A quick toast in a dry pan intensifies their flavor.
- Make it Spicy: Add red pepper flakes for a little heat.
- Go Lighter: Swap the cream for a splash of pasta water and extra olive oil.
FAQ Section
Q1: Can I make this without sausage?
A1: Absolutely! Swap in mushrooms, chickpeas, or even shrimp for a different twist.
Q2: Can I use a different type of pasta?
A2: Yes! Rigatoni, pappardelle, or even tagliatelle work well with this sauce.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or pasta water to revive the sauce.
Q4: Can I make this ahead of time?
A4: The sauce can be made ahead and stored separately. Cook fresh pasta when ready to serve.
Q5: Can I freeze this dish?
A5: The sauce freezes well for up to 2 months, but it’s best to cook fresh pasta when serving.
Q6: What can I substitute for fennel?
A6: Try leeks or caramelized onions for a similar sweet-savory balance.
Q7: Can I use pre-grated Parmesan?
A7: Freshly grated is best for melting into the sauce, but pre-grated works in a pinch.
Q8: What’s the best way to reheat this pasta?
A8: Warm in a skillet with a splash of cream or broth over low heat until heated through.
Q9: Can I make this dairy-free?
A9: Yes! Use coconut cream instead of heavy cream and a dairy-free Parmesan alternative.
Q10: How can I make this vegetarian?
A10: Swap the sausage for sautéed mushrooms or roasted chickpeas for a hearty, meat-free version.
Final Thoughts
If you’re ready to elevate your pasta game, Caramelized Fennel Paccheri with Sausage & Pistachios is the way to go. It’s creamy, crunchy, savory, and slightly sweet—all in one bowl. Whether you’re making it for a special occasion or just a weeknight indulgence, this dish is guaranteed to impress.
Print
Caramelized Fennel Paccheri with Sausage & Pistachios
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Caramelized Fennel Paccheri is a rich and flavorful pasta dish featuring Italian sausage, caramelized fennel and onions, garlic, white wine, wilted spinach, and nutty pistachios. Finished with grated pecorino cheese and fresh herbs, this dish is perfect for an indulgent yet easy dinner. Serve with crusty bread or a fresh side salad!
Ingredients
- 3 tbsp butter, divided
- 1/2 cup roasted salted pistachios, chopped
- Olive oil, as needed
- 1/2 lb mild Italian sausage (raw)
- 3/4 lb paccheri pasta
- Kosher salt, to taste
- 1 small red onion, thinly sliced
- 1 large fennel bulb, cored and thinly sliced
- 4 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1 cup white wine
- 1/2 cup reserved pasta water
- 1/4 lb fresh spinach
- 3/4 cup grated pecorino cheese, plus more for garnish
- 1/2 cup fresh basil leaves, roughly torn
- 1 tbsp chopped fresh parsley
Instructions
-
Toast the Pistachios:
- In a small skillet over medium heat, melt 1 tbsp butter.
- Add chopped pistachios and toast for 1 minute until fragrant. Set aside.
-
Cook the Sausage:
- Heat a large Dutch oven over medium heat and coat the bottom with olive oil.
- Add the sausage, breaking it into pieces, and cook for 5-6 minutes until browned.
- Transfer to a plate and set aside.
-
Caramelize the Fennel & Onions:
- In the same pot, add red onion, fennel, and a pinch of salt.
- Cook for about 10 minutes, stirring occasionally, until caramelized and tender.
-
Cook the Pasta:
- Meanwhile, bring a large pot of salted water to a boil.
- Cook paccheri 2 minutes less than the package instructions, stirring occasionally.
-
Make the Sauce:
- Stir garlic and red pepper flakes into the caramelized fennel mixture, cooking for 30 seconds.
- Pour in white wine and reserved pasta water. Bring to a simmer and reduce for 3-4 minutes.
-
Combine Everything:
- Drain the pasta and add it to the pot, stirring well to coat.
- Stir in spinach, sausage, and remaining 2 tbsp butter until warmed through.
- Gradually fold in pecorino cheese until melted into the sauce.
- Add basil and parsley, stirring to combine.
-
Serve:
- Transfer pasta to a serving bowl and garnish with toasted pistachios, extra pecorino, and fresh herbs.
Notes
- Use spicy Italian sausage for extra heat.
- Substitute pecorino with Parmesan if preferred.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg