Step 1: Perfectly Sear the Sausage. For optimal flavor, remove your sweet Italian sausage from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This promotes more even cooking. Carefully remove the sausage from its casing if using links. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the sausage, pressing it flat against the bottom of the pan to maximize contact. Resist the urge to move it for about 3 minutes, allowing a rich, golden-brown crust (the “fond”) to develop. This crust is crucial for building deep, savory flavors in your sauce.

Step 2: Brown and Set Aside. After the initial sear, use a wooden spoon to break the sausage apart into smaller pieces. Continue to brown the sausage, stirring occasionally, until it’s cooked through and beautifully caramelized. Once evenly browned, use a slotted spoon to transfer the cooked sausage to a plate, leaving behind any flavorful drippings in the pan. Set the browned sausage aside; it will be added back to the pasta later to maintain its texture and flavor.

Step 4: Sauté the Fennel and Aromatics. In the same pan used for the sausage (don’t clean it, those drippings are precious!), add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the thinly sliced fresh fennel and sauté, stirring occasionally, for 5-8 minutes until it has softened considerably and started to turn translucent. Season the fennel with salt and pepper to enhance its natural sweetness. Next, stir in the minced garlic and crushed red pepper flakes. Continue to sauté for another 1-2 minutes until the garlic is fragrant, being careful not to let it burn, which can impart a bitter taste.

Step 5: Deglaze with Wine. Pour the white wine into the pan, scraping the bottom with your wooden spoon to loosen all the caramelized bits (the fond) from the sausage and fennel. This deglazing step is crucial for capturing all the rich flavors developed during sautéing. Bring the wine to a gentle simmer and let it cook for 4-5 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly, concentrating its delightful essence.

Step 6: Build the Sauce and Finish. Add ½ cup of the reserved pasta water to the pan with the fennel and wine reduction. The starch from the pasta water will help create a creamy, emulsified sauce. Stir in the freshly grated Parmigiana cheese and the chopped fresh parsley. The heat from the pan will melt the cheese, further enriching the sauce and adding a wonderful savory depth. This step brings all the elements together into a cohesive, flavorful coating.

Step 7: Combine and Serve. Return the cooked pasta and the browned sausage to the pan with the sauce. Toss everything together vigorously, ensuring the pasta is thoroughly coated with the aromatic fennel and sausage sauce. 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 extra freshly grated Parmigiana cheese and a sprinkle of fresh parsley, as desired. Enjoy this comforting and intensely flavorful Italian pasta!

Yes, traditional Italian sausage, particularly the sweet and mild varieties, almost always contains fennel seeds as a key flavoring agent. This is what gives Italian sausage its characteristic aroma and a subtle licorice note. The fennel seeds are more potent and have a stronger anise flavor compared to fresh fennel bulbs, which are used in this recipe for a lighter, sweeter touch.

Fresh fennel has a distinct yet subtly sweet flavor with a mild licorice or anise undertone. When raw, it’s crisp and refreshing, similar to celery, but with a unique aromatic quality. When cooked, as it is in this pasta dish, the fennel bulb softens and its sweetness intensifies, while the licorice flavor mellows significantly. The bulb provides the perfect delicate flavor for balancing the savory sausage, offering a delightful contrast without overpowering the palate. The fronds and upper stalks tend to have a more intense anise flavor.

Absolutely! If you enjoy a bit more heat, you can easily increase the amount of crushed red pepper flakes in the recipe. You could also use a hot Italian sausage instead of sweet or mild, or add a pinch of cayenne pepper along with the garlic and red pepper for an extra kick. Adjust to your personal taste preference.

If you prefer not to use white wine, you can substitute it with an equal amount of good quality chicken or vegetable broth. While the wine adds a unique acidic complexity, broth will still effectively deglaze the pan and contribute savory liquid to the sauce. Just be sure to use a low-sodium broth if you’re concerned about salt levels.

Yes, this pasta is quite versatile! You could easily incorporate other quick-cooking vegetables. Spinach or arugula can be stirred in at the very end to wilt into the hot pasta. Halved cherry tomatoes can be added with the fennel to sauté, or you could add thinly sliced bell peppers or zucchini for extra texture and nutrients. Just be mindful not to overcrowd the pan and adjust cooking times accordingly.

• ▢ 1 lb fusilli or rotini
• ▢ 1 lb sweet Italian sausage
• ▢ 2 tablespoon olive oil
• ▢ 2 heads fresh fennel, thinly sliced
• ▢ 2 cloves garlic, minced
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon crushed red pepper flakes
• ▢ 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• ▢ 2 tablespoon fresh parsley, chopped
• ▢ 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

• Allow your sweet Italian sausage to come to room temperature for about 30 minutes before cooking. If using links, remove the sausage from its casing. In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the sausage and press it flat against the pan’s surface. Let it sear undisturbed for approximately 3 minutes to develop a beautiful crust. Then, break the sausage apart with a wooden spoon and continue to brown until fully cooked and caramelized. Using a slotted spoon, remove the browned sausage from the pan and set it aside, leaving the flavorful drippings in the pan.
• Add the remaining 1 tablespoon of olive oil to the same pan and reduce the heat to medium. Add the thinly sliced fresh fennel and sauté, stirring occasionally, until it is softened and slightly translucent, which typically takes about 5-8 minutes. Season the fennel with salt and black pepper to taste. Stir in the minced garlic and crushed red pepper flakes, and continue to sauté for another 1-2 minutes until the garlic is fragrant, ensuring it doesn’t burn.
• While the fennel cooks, bring a large pot of generously salted water to a rolling boil. Add your fusilli or rotini pasta and cook according to package instructions until it is perfectly al dente. Before straining, reserve 1 cup of the starchy pasta water. Strain the cooked pasta and set it aside.
• Pour the white wine into the pan, scraping the bottom to deglaze and loosen any browned bits from the sausage and fennel. Bring the wine to a gentle simmer and cook for 4-5 minutes, allowing it to reduce slightly and concentrate in flavor. Add ½ cup of the reserved pasta water to the pan. Return the cooked pasta and the browned sausage to the pan and combine thoroughly. Remove the pan from the heat and stir in the freshly grated Parmigiano-Reggiano cheese and the chopped fresh parsley until the cheese has melted and the sauce is creamy.
• Serve your delicious Sausage and Fennel Pasta immediately. Garnish with additional freshly grated Parmigiano-Reggiano and a sprinkle of fresh parsley as desired. Enjoy every flavorful bite!

1. When searing the sausage, let it sit untouched for those initial minutes to develop a crisp, savory crust. This creates a flavorful “fond” on the pan, which will be incorporated into the sauce during deglazing, greatly enhancing the overall depth of flavor in the pasta.
2. To ensure your fennel cooks evenly and becomes beautifully tender, slice it extra thin and consistently. A mandoline can be helpful here, but a sharp knife works just as well with a steady hand.
3. The reserved pasta water is your secret weapon for a perfectly emulsified and creamy sauce. The starch in the water helps bind all the ingredients together, creating a luxurious texture that coats the pasta beautifully.
4. Taste your sauce and pasta throughout the cooking process. Adjust salt, pepper, and crushed red pepper to suit your personal preference. Remember, you can always add more seasoning, but you can’t take it away!