The Delights of Fennel: Its Season and Flavor

Fresh fennel, with its distinctive bulb, stalks, and feathery fronds, is an often-overlooked culinary gem. While its peak season runs from late fall to early winter, you’ll be delighted to find it readily available year-round in most grocery stores. Its versatility shines in countless dishes, from hearty soups and rich sauces to, of course, vibrant pasta creations like this one. In this recipe, fresh fennel plays a crucial role, providing a beautiful counterpoint to the savory notes of the Italian sausage, making it surprisingly light and refreshing – perfect for a summer pasta experience.

Many people associate fennel with an intense licorice flavor due to its connection to anise. However, the bulb of fresh fennel, which we use in this recipe, offers a much milder and sweeter profile. It has a delicate anise hint that is subtle and pleasant, unlike the more pungent and concentrated licorice taste found in fennel seeds. Fennel seeds are often used as a key seasoning in sweet Italian sausage or traditional recipes like chevalatta, contributing that distinct aroma. But for a pasta dish where fresh, tender vegetables are key, the mild, sweet crunch of fresh fennel is absolutely essential. Its unique texture and flavor truly elevate the dish, adding a sophisticated touch that will impress your taste buds.

Essential Ingredient Notes and Smart Substitutions

To ensure your Sausage and Fennel Pasta turns out perfectly, understanding each ingredient is key. Here’s a closer look at what you’ll need and some helpful tips:

Fresh Fennel: The Star of the Show

Fennel. For this particular recipe, fresh fennel is truly indispensable. Its unique texture and mild, sweet anise flavor cannot be replicated by fennel seed. Fennel seed is significantly more potent and would overpower the delicate balance of this pasta. If fresh fennel isn’t to your liking, this recipe might not be for you, as it is the central flavor profile. Instead, you might enjoy a different kind of sausage pasta, such as Pasta with Sausage and Broccoli Rabe, which offers a robust and equally delicious alternative.

Italian Sausage: Choosing Your Flavor Base

Sausage. The ideal choice for this recipe is sweet Italian or mild Italian sausage. These varieties provide a savory base without introducing excessive heat, allowing the fennel’s subtle flavors to shine. You have options here: you can purchase high-quality bulk sausage, or if you prefer a truly homemade touch and control over ingredients, our homemade ground sausage recipe is an excellent choice. Whichever you choose, remember to remove the sausage from its casing before cooking to achieve that desirable crumbled texture.

Pasta Perfection: The Right Shape and Cook

Pasta. Fusilli or rotini are highly recommended for this dish. Their corkscrew shapes are fantastic at capturing the savory sausage crumbles, tender fennel, and rich sauce, ensuring every bite is packed with flavor. However, other short, sturdy pasta shapes like penne, rigatoni, or orecchiette would also work wonderfully. The key is to cook your pasta to a perfect “al dente” – firm to the bite, not mushy – as it will continue to cook slightly when combined with the hot sauce. Don’t forget to reserve some of that starchy pasta water; it’s a secret ingredient that helps bind the sauce and achieve a creamy consistency.

Aromatics and Accents: Garlic, Red Pepper, and Wine

Garlic and Crushed Red Pepper. Freshly minced garlic provides an aromatic foundation, while a touch of crushed red pepper flakes adds a gentle warmth and a subtle kick, enhancing the overall flavor without overwhelming it. Adjust the amount of red pepper to your spice preference.

White Wine. A dry white wine, such as Pinot Grigio or Sauvignon Blanc, is used to deglaze the pan. This step is crucial for scraping up all the flavorful browned bits (fond) left by the sausage, incorporating them into the sauce and adding depth and acidity. If you prefer to cook without alcohol, a good quality chicken or vegetable broth can be used as a substitute, though the flavor profile will be slightly different.

Parmigiana and Fresh Parsley. Freshly grated Parmigiana-Reggiano adds a salty, umami richness that ties all the flavors together. Always opt for fresh grating over pre-shredded for superior taste and melt. A generous sprinkle of fresh parsley at the end brightens the dish with its herbaceous notes, adding a pop of color and freshness.

How to Make Sausage and Fennel Pasta: A Flavorful Journey

This sausage and fennel pasta is not just a meal; it’s an experience. Its depth of flavor, combined with relatively simple steps, makes it one of my favorite sausage pasta dishes. The way the ground sausage infuses flavor into every element, much like in our hearty Sausage and Lentil Soup, is truly remarkable. Let’s walk through the process, step by delicious step.

Step 1: Perfectly Brown Your Sausage. For optimal flavor, remove your sausage from the refrigerator about 30 minutes before cooking. This allows it to come to room temperature for more even cooking. Carefully remove the sausage from its casing. In a large pan set over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the sausage, pressing it flat against the pan. Resist the urge to move it for about 3 minutes; this crucial step allows a flavorful crust (fond) to develop on the bottom of the pan, which will add incredible depth to your sauce.

Step 2: Continue Browning and Set Aside. After the initial sear, use a wooden spoon to break apart the sausage into smaller, bite-sized pieces. Continue browning until it’s cooked through and beautifully caramelized. Once thoroughly browned, use a slotted spoon to remove the sausage from the pan, leaving behind any rendered fat and those delicious browned bits. Set the cooked sausage aside for later.

Step 3: Cook Your Pasta Al Dente. While the sausage cooks, bring a large pot of generously salted water to a rolling boil. Add your chosen pasta (fusilli or rotini work best) and cook according to package directions until it reaches a perfect “al dente” texture – tender but with a slight bite. Before draining, make sure to save 1 cup of the starchy pasta water. This liquid gold will be essential for creating a silky, cohesive sauce.

Step 4: Sauté the Fennel and Aromatics. In the same pan with the rendered sausage fat (add another tablespoon of olive oil if needed), reduce the heat to medium. Add your thinly sliced fresh fennel and sauté, stirring occasionally, until it has softened and become translucent, which should take about 5-8 minutes. Season generously with salt and pepper. Stir in the minced garlic and crushed red pepper flakes, continuing to sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

Step 5: Deglaze with White Wine. Pour in the white wine to deglaze the pan. Use your wooden spoon to scrape up all those flavorful browned bits from the bottom. Bring the wine to a gentle simmer and let it cook for 4-5 minutes, allowing the alcohol to cook off and the flavors to concentrate into a rich base for your sauce.

Step 6: Build the Creamy Sauce. Add ½ cup of the reserved pasta water to the pan. This starchy liquid will help to create a luscious, emulsified sauce. Remove the pan from the heat. Stir in the freshly grated Parmigiana-Reggiano cheese until it melts into the sauce, creating a creamy texture, and then fold in the fresh chopped parsley.

Step 7: Combine and Serve. Add your cooked pasta and the browned sausage back into the pan with the fennel and sauce. Toss everything together until the pasta is well coated and the ingredients are evenly distributed. If the sauce seems too thick, add a little more of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Serve immediately, garnished with an extra sprinkle of fresh Parmigiana and parsley as desired.

Pro-Tips for Pasta Perfection

Elevate your Sausage and Fennel Pasta from great to extraordinary with these expert tips:

1. Master the Sausage Sear: When searing the sausage, the impulse to stir is strong, but resist it! Allowing the sausage to sit undisturbed for a few minutes creates a dark, crusty bottom – this is called “fond.” This fond is packed with savory flavor compounds that will later be deglazed with wine, enriching your entire pasta sauce. More fond means more depth of flavor, so don’t rush this step.
2. Slice Fennel Extra Thin and Evenly: Achieving tender, melt-in-your-mouth fennel is crucial. Slice the fennel bulb extra thin and as evenly as possible. A mandoline slicer can be a great tool for this, ensuring consistent thickness. Thin, even slices will cook uniformly and soften beautifully, integrating seamlessly into the sauce and providing that delicate texture without any raw crunch.
3. Don’t Skimp on Quality Ingredients: With a relatively simple recipe like this, the quality of your ingredients truly shines. Opt for good quality sweet Italian sausage, fresh garlic, and most importantly, freshly grated Parmigiana-Reggiano. The flavor difference compared to pre-shredded cheese is immense.
4. Taste as You Go: Seasoning is key to a balanced dish. Taste the sauce after the fennel has softened and again after the wine has simmered. Adjust salt, pepper, and crushed red pepper as needed to suit your palate. Remember, you can always add more, but you can’t take it away!
5. Reserve More Pasta Water Than You Think You Need: While the recipe calls for 1 cup, it’s always a good idea to reserve a little extra (perhaps 1.5 to 2 cups). You might find your sauce needs a bit more liquid to reach the perfect consistency, especially if the pasta absorbs a lot or if you’re reheating leftovers.

Frequently Asked Questions About Sausage and Fennel Pasta

Sausage and Fennel Pasta

By Vincent DelGiudice

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 delightful pasta you’ll be making weekly in the spring and summer. Its robust flavors and simple preparation make it a family favorite.

★★★★★ 5 from 2 votes

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Equipment

• 1 large pot
• 1 large sauté pan

Ingredients

Instructions

1. Take your sausage out 30 minutes prior to cooking. Remove the sausage from the casing. In a large pan on medium-high heat, add 1 tablespoon olive oil. Add the sausage, pressing it flat on the pan. Let a crust develop without moving the sausage for about 3 minutes. Break apart the sausage with a wooden spoon and continue browning. Once the sausage is browned, use a slotted spoon to remove and set it aside, leaving rendered fat in the pan.
2. While the sausage cooks, bring a large pot of salted water to a boil. Add your pasta and boil as directed until al dente. Save 1 cup of pasta water, then strain and set aside the pasta.
3. In the same pan used for the sausage, add 1 tablespoon of olive oil (if needed) and lower the heat to medium. Add the thinly sliced fennel and sauté until softened, about 5-8 minutes. Season with salt and pepper. Stir in the minced garlic and the crushed red pepper. Sauté for another 1-2 minutes until fragrant.
4. Pour in the white wine to deglaze the bottom of the pan, scraping up any browned bits. Bring to a simmer and let the wine reduce for 4-5 minutes.
5. Add ½ cup of the reserved pasta water to the pan. Remove the pan from the heat. Stir in the freshly grated Parmigiana-Reggiano and the chopped parsley until the cheese melts and the sauce is creamy.
6. Add your cooked pasta and the browned sausage back to the pan and toss everything together until well combined and coated with the sauce. If the sauce is too thick, add more pasta water, one tablespoon at a time, until desired consistency is reached.
7. Serve immediately, garnished with additional Parmigiana-Reggiano and fresh parsley as needed. Enjoy!

Notes

Nutrition