Description
This Savory Caramelized Fennel and Sausage Pasta blends the sweet and anise-like flavors of caramelized fennel with the hearty richness of chicken or turkey sausage. Enhanced by garlic, olive oil, and finished with Parmesan cheese and fresh herbs, this dish offers a comforting yet sophisticated meal perfect for any dinner occasion.
Ingredients
Scale
Pasta
- 12 ounces Pasta (penne or fettuccine)
Vegetables and Aromatics
- 1 large bulb Fennel
- 3 cloves Garlic, minced
- 1 handful Fresh parsley or basil, chopped
Meat and Dairy
- 12 ounces Sausage (chicken or turkey)
- 0.5 cup Parmesan cheese, grated
Other
- 2 tablespoons Extra virgin olive oil
- Salt, to taste
- Black pepper, freshly cracked, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Reserve about a cup of the pasta water before draining, then set the pasta aside.
- Caramelize the Fennel: In a large skillet, heat the olive oil over medium heat. Add the sliced fennel along with a pinch of salt. Sauté for 10-15 minutes until the fennel is tender and caramelized, developing a sweet, golden-brown color.
- Sauté the Garlic: Push the caramelized fennel to one side of the skillet. Add the minced garlic to the empty side and sauté for about 1 minute until fragrant but not browned.
- Cook the Sausage: Add the sausage to the skillet, breaking it apart with a spoon. Cook for 8-10 minutes until the sausage is browned and cooked through, mixing it with the fennel and garlic.
- Combine Pasta and Sauce: Return the cooked pasta to the skillet with the fennel and sausage mixture. Toss everything together, adding reserved pasta water as needed to achieve a smooth consistency.
- Season the Dish: Season the pasta with salt and freshly cracked black pepper to taste. Stir well to combine all ingredients evenly.
- Serve and Garnish: Plate the pasta and generously sprinkle with grated Parmesan cheese and chopped fresh parsley or basil. Serve immediately while hot.
Notes
- Use any pasta type you prefer; penne or fettuccine works best.
- Chicken or turkey sausage keeps the dish leaner, but pork sausage can be substituted for extra richness.
- Reserving some pasta water helps to create a silky sauce that coats the pasta perfectly.
- Fresh herbs add a bright finish—try basil in summer or parsley year-round.
- For a vegetarian version, omit sausage and add sautéed mushrooms or roasted chickpeas.
