Savory Sausage and Fennel Pasta

Growing up, I thought pasta was only meant for marinara and meatballs – that’s how we always ate it at our house. My mom would boil the noodles, warm up the sauce from a jar, and call it dinner. Simple and familiar.

But then I discovered the magic of sausage and fennel together in a pasta dish. It’s nothing fancy or complicated, just a combination that makes so much sense once you try it. The mild licorice taste of fennel softens as it cooks, creating a perfect partner for the savory Italian sausage. Now this is my go-to when I want pasta night to feel a little different from the usual.

What Kind of Sausage Should I Use?

While this recipe calls for sweet Italian sausage, you’ve actually got several tasty options to work with here. Sweet Italian sausage has a mild, slightly sweet flavor with hints of fennel and garlic, but you could also use hot Italian sausage if you want to add more kick to your pasta dish. You’ll want to buy bulk sausage or remove the casings from link sausages before cooking – this helps the meat break down into smaller pieces that coat the pasta nicely. If you can’t find Italian sausage, regular pork sausage will work too, though you might want to add a bit more fennel seed to make up for the signature Italian seasoning blend.

Options for Substitutions

This pasta dish is pretty adaptable and here’s what you can swap if needed:

• Sweet Italian sausage: You can use hot Italian sausage for extra kick, or turkey/chicken Italian sausage for a lighter option. Ground pork with Italian seasonings works too – just add 1 teaspoon each of dried basil and oregano.
• Fennel: While fresh fennel gives this dish its signature flavor, you can use celery plus ½ teaspoon extra fennel seeds if you can’t find fennel bulbs. Just know the taste won’t be exactly the same.
• White wine: No wine? Use chicken broth plus 1 tablespoon of lemon juice to get that same bright flavor.
• Heavy cream and half-and-half: For a lighter version, use all half-and-half, or whole milk mixed with a bit of butter. The sauce will be thinner, but still tasty.
• Rigatoni: Any medium to large pasta shape works well here – try penne, ziti, or fusilli. They all catch the sauce nicely.
• Parmesan cheese: Pecorino Romano or Grana Padano make good substitutes. Pre-grated cheese will work in a pinch, but freshly grated gives the best flavor and texture.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking this sausage and fennel pasta is timing – adding the cream too early can cause it to reduce too much and become overly thick, so wait until the sausage is fully cooked and the wine has reduced by half before stirring in the dairy. Another common mistake is overcooking the fennel, which should remain slightly crisp-tender to maintain its signature anise flavor and add texture to the dish – about 5-7 minutes of sautéing is perfect. When it comes to the pasta, don’t rinse it after cooking, as the starchy coating helps the sauce cling better, and be sure to reserve a cup of pasta water before draining – this magical ingredient can help thin out the sauce if it becomes too thick. For the best flavor development, toast those fennel seeds in the pan for about 30 seconds before adding the other ingredients, and remember to taste for seasoning right before serving since Parmesan adds saltiness to the final dish.

What to Serve With Sausage and Fennel Pasta?

This rich and creamy pasta dish calls for some simple sides that won’t compete with its bold flavors. A basic arugula salad with lemon dressing and shaved parmesan makes a perfect partner – the peppery greens help cut through the richness of the cream sauce. For a veggie option, roasted broccoli or Brussels sprouts seasoned with just olive oil, salt, and pepper work great alongside this pasta. If you’re in the mood for bread (and who isn’t?), a crusty Italian loaf or garlic bread is perfect for soaking up any extra sauce left on your plate.

Storage Instructions

Keep Fresh: This sausage and fennel pasta keeps really well in the fridge. Just pop it in an airtight container and it’ll stay good for up to 4 days. The flavors actually get even better as they meld together overnight, making it perfect for next-day lunch!

Freeze: If you want to save some for later, this pasta freezes nicely for up to 3 months. Just let it cool completely, then store it in a freezer-safe container. The cream sauce might separate a bit when frozen, but don’t worry – it’ll come back together when reheated.

Reheat: When you’re ready to enjoy your leftovers, warm them up in a pan over medium-low heat, adding a splash of cream or pasta water to loosen up the sauce. Give it a good stir now and then. You can also use the microwave – just heat in 30-second intervals, stirring between each one until it’s heated through.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 150-180 g
• Fat: 190-220 g
• Carbohydrates: 200-220 g

Ingredients

• 3 tablespoons quality olive oil
• 3 cups diced fennel (from 1 large bulb)
• 1 1/2 cups diced yellow onion
• 1 1/4 pounds sweet italian sausages, without casings
• 2 teaspoons minced garlic (from 2 cloves)
• 1/2 teaspoon crushed fennel seeds
• 1/2 teaspoon red pepper flakes
• Kosher salt
• Black pepper, freshly ground
• 1 cup dry white wine
• 1 cup heavy cream
• 2/3 cup half-and-half
• 2 tablespoons tomato paste
• 1 pound rigatoni pasta
• 1/2 cup chopped fresh parsley leaves
• 1 cup freshly grated parmesan cheese, divided

Step 1: Sauté the Vegetables

Heat the olive oil in a large heavy pot or Dutch oven over medium heat.

Add the chopped fennel and onion, and sauté for about 7 minutes, stirring occasionally until the vegetables are tender and fragrant.

Step 2: Cook the Sausages

Add the sweet Italian sausages to the pot, crumbling them with a fork as they cook.

Continue cooking for 7 to 8 minutes until the sausages are nicely browned.

Step 3: Build the Sauce

Stir in the minced garlic, crushed fennel seeds, crushed red pepper flakes, 2 teaspoons of salt, and 1 teaspoon of black pepper.

Let these flavors meld by cooking for 1 minute.

Pour in the dry white wine and bring the mixture to a boil.

Add the heavy cream, half-and-half, and tomato paste.

Stir to combine, then bring back to a boil.

Lower the heat and allow the sauce to simmer for 20 minutes until it thickens.

Step 4: Cook the Rigatoni

While the sauce is simmering, bring a large pot of water to a boil.

Add 2 tablespoons of salt, then cook the rigatoni according to the package directions until al dente.

Once cooked, drain the rigatoni well.

Step 5: Combine Pasta and Sauce

Add the drained rigatoni to the simmering sauce, stirring well to coat the pasta evenly.

Cook everything over low heat for an additional 5 minutes to allow the pasta to absorb the flavors of the sauce.

Step 6: Finish and Serve

After removing the pot from the heat, stir in the chopped parsley to add a fresh touch to the dish.

For an optional garnish or to enhance the dish further, consider mixing in 1/2 cup of grated Parmesan cheese before serving.

Enjoy your flavorful rigatoni with sausage and fennel sauce!