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–+ servings
fennel sausage pasta
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5 from 2 votes

Sausage and Fennel Pasta

This fennel sausage pasta is creamy, intense, and delicious. The fresh fennel combined with the sweet italian sausage topped with fresh grated parmigiana is a delicious pasta you'll be making weekly in the spring and summer.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 683kcal
Author: Vincent DelGiudice
Cost: $15

Equipment

  • 1 large pot
  • 1 large saute pan

Ingredients

  • 1 lb fusilli or rotini
  • 1 lb sweet Italian sausage
  • 2 tablespoon olive oil
  • 2 heads fresh fennel, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 1 cup white wine
  • 2 tablespoon fresh parsley, chopped
  • 1 cup freshly grated parmigiana

Instructions

  • Take your sausage out 30 minutes prior to cooking. Remove the sausage from the casing. In a pan on medium-high heat, add 1 tablespoon olive oil. Add the sausage. Press flat on the pan. Let a crust develop without moving the sausage for about 3 minutes. Break apart sausage with a wooden spoon and brown. Once the sausage is browned, use a slotted spoon to remove and set aside.
  • Add 1 tablespoon of olive oil and lower the heat to medium. Add the sliced fennel and saute until softened about 5-8 minutes. Season with salt and pepper. Stir in the garlic and the crushed red pepper. Saute for another 1-2 minutes.
  • Bring a large pot of water to a boil. Add your pasta and boil as directed. Once your pasta is al dente, strain and set aside. Save 1 cup of pasta water.
  • Pour in the wine to deglaze the bottom of the pan and bring to a simmer. Simmer the wine for 4-5 minutes. Add ½ cup of pasta water. Add your pasta and sausage back to the pan and combine. Remove from the heat and stir in the parmigiana cheese and parsley.
  • Serve and add more parmigiana as needed.

Notes

  1. When searing the sausage, let it sit untouched to develop a crust. This will let a fond develop on the pan and increase the savory flavor in the pasta. 
  2. Slice the fennel extra thin and evenly, so that they get really soft and all cook at the same time. 

Nutrition

Calories: 683kcal | Carbohydrates: 64g | Protein: 28g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 69mg | Sodium: 1650mg | Potassium: 732mg | Fiber: 5g | Sugar: 5g | Vitamin A: 446IU | Vitamin C: 13mg | Calcium: 273mg | Iron: 3mg