This is one of my absolute favorites when I want something that tastes a bit more special than regular pasta night, but is still relatively quick to make. The combination of spicy Italian sausage, sweet fennel and fresh tomatoes is simply magical. I discovered this dish at a small restaurant in Rome a few years ago, and have been making my own version at home ever since.
What’s great about this dish is that it feels a bit festive without being complicated. The fennel provides a mild licorice flavor that perfectly balances the robust sausage, and when everything simmers together with tomatoes you get a sauce that’s full of flavor. If you haven’t tried fennel in cooking before, this is a perfect first-time recipe – it becomes completely different when cooked than when raw.
Serve this with a piece of good bread and maybe a simple salad on the side, and you have a dinner that will impress without having to stress. Perfect for a regular weeknight or when you have guests. If you make crispy thin homemade pizza dough for another occasion, you can use the same type of Italian sausages there as well.
Ingredients
- 400 g pasta (penne or rigatoni)
- 400 g Italian sausage (or chorizo as an alternative)
- 1 fennel bulb (about 300 g)
- 1 can diced tomatoes (400 g)
- 3 cloves garlic
- 1 onion
- 1 dl white wine (optional)
- 2 tbsp olive oil
- 1 tsp chili flakes
- Salt and pepper
- Fresh parmesan for serving
- Fresh basil for serving
Instructions
Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until al dente. Drain, but save 1 dl of the pasta water.
While the water is boiling, slice the sausages into rounds about 1 cm thick. Finely chop the onion and garlic. Slice the fennel thinly – use a mandoline if you have one. Save some of the green fronds for garnish.
Heat the olive oil in a large frying pan over medium-high heat. Fry the sausage slices until they get good color on both sides, about 3-4 minutes per side. Remove them from the pan and set aside.
In the same pan, cook the onion and fennel for about 5 minutes until they begin to soften. Add the garlic and chili flakes, cook for 1 minute more. Pour in the white wine (if using) and let it reduce for about 2 minutes.
Add the diced tomatoes and stir well. Let the sauce simmer on low heat for about 10 minutes until it thickens slightly. Season with salt and pepper. Return the sausage slices to the pan.
Toss the cooked pasta with the sauce in the pan. Add some of the pasta water if needed to achieve a creamy consistency. Stir well so everything is combined.
Serve the pasta in deep plates. Top with grated parmesan, fresh basil and the green fennel fronds. Trust me, the combination of sweet fennel, spicy sausage and fresh tomatoes is absolutely fantastic!
Notes
Tip: If you can't find Italian sausage in the store, chorizo or a good spicy grilled sausage works fine as a substitute. If you like it extra creamy, you can stir in 1 dl heavy cream at the end.
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