Sausage And Fennel Pasta
Ingredients
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- 12 ounces rigatoni
- 2 tablespoons extra-virgin olive oil
- 16 ounces Italian pork sausage – casings removed (~5.5 medium italian sausages)
- 16 ounces fennel bulb – thinly sliced, fronds reserved (~2.5 medium fennel bulbs)
- 4 ounces onion – finely chopped (~1 medium onion)
- 3 cloves garlic – thinly sliced
- 1 teaspoon fennel seeds – lightly crushed
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 2 ounces pecorino romano – finely grated
- kosher salt
- black pepper – freshly ground
- fennel fronds – chopped (for serving)
Instructions
1. Bring a large pot (at least 4 quarts) of water to a boil. Salt generously with kosher salt.
2. Prep the aromatics: Trim the fennel, reserving the fronds for serving; thinly slice the bulb. Finely chop the onion and thinly slice the garlic. Lightly crush the fennel seeds.
3. Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add the fennel and onion with a pinch of kosher salt and cook, stirring occasionally, until softened and lightly golden at the edges, 8–10 minutes.
4. Push the vegetables to the edges of the pan and add the remaining 1 tablespoon olive oil. Add the sausage (casings removed), breaking it into small pieces. Cook until well browned and no longer pink, 6–8 minutes.
5. Stir in the crushed fennel seeds and red pepper flakes and toast until fragrant, 30 seconds. Add the sliced garlic and cook until just aromatic, 30–60 seconds.
6. Pour in the white wine, scraping up any browned bits, and simmer until reduced by about half, 2–3 minutes. Reduce heat to low to keep warm.
7. Meanwhile, cook the rigatoni in the boiling water until 1–2 minutes shy of al dente according to package time. Reserve 1 to 1.5 cups pasta cooking water, then drain.
8. Add the drained pasta to the skillet with the sausage and fennel. Add 0.75 cup reserved pasta water and the butter. Cook over medium-high heat, tossing constantly, until the sauce looks glossy and begins to cling, 1–2 minutes.
9. Off the heat, sprinkle in the pecorino romano and toss vigorously, adding more reserved pasta water as needed in small splashes to create a silky sauce that coats the pasta. Season to taste with kosher salt and black pepper.
10. Serve immediately, topped with chopped fennel fronds.
Sausage And Fennel Pasta marries the sweet, anise-like aroma of fennel with the savory richness of Italian sausage in a sauce that clings silkily to short pasta. A splash of white wine brightens the pan juices, while a finish of aged sheep’s cheese and butter gives the dish gloss and depth. The result is hearty yet balanced, with gentle heat from chile and a fragrant fennel backbone.
Across Italy, sausage and fennel are natural partners—think fennel-scented salsiccia from Sicily or the widespread use of wild fennel and seeds in central and southern regions. When tossed with pasta, the pairing appears in both tomato-based ragùs and lighter “in bianco” preparations that rely on wine and pasta water for body. As the dish traveled, versions with cream or heavier tomato sauces became common, but the core idea remains fennel and sausage playing off one another’s sweetness and spice.