Sausage and Fennel Pasta

Sausage and fennel pasta is a fuss-free dish that packs a flavor punch! It comes together in just 30 minutes, and it's perfect for date night or on those days you simply want a treat.

This sausage and fennel pasta is the kind of meal I make when I want something delicious, and I want it now.

It's simply one of those indulgent meals that everyone should have in their repertoire for a busy or gloomy day.

Crumbled, crispy Italian sausage meat and cute orecchiette get together in a delicious tomato-based sauce infused with fennel flavor - a luscious combination that you'll find yourself craving time and time again.

I used regular Italian sausages with the casings removed but bulk Italian sausage meat would work just as well.

You can easily make this sausage orecchiette your own by adding mushrooms, broccoli or kale - the possibilities are endless!

Why you'll love this sausage and fennel pasta

• It's so flavourful you'll find it difficult to stop at one serving.
• You can have it on the table in 30 minutes.
• It's comfort food at its best!

What goes into this fennel sausage pasta

Olive oil - You only need a splash of olive oil to cook the Italian sausage in. The sausage will release some extra grease, which will be enough to saute the onion in.

Italian sausage - I like mild Italian sausage in this pasta, but you can also use spicy Italian sausage if you want the pasta sauce to be fiery. Chicken sausage is another idea for a healthier dish.

Onion - Red onion or shallots are best in this sausage and fennel pasta. Make sure you chop it finely so it softens quickly.

Garlic - I recommend at least two large garlic cloves for this pasta sauce but in all seriousness, go with your heart here!

Fennel seeds - Crush the fennel seeds with a sharp knife or a mortar and pestle. You can add more than 1 teaspoon if you like or use sliced fennel instead. Fresh fennel will make the sauce even more flavorful but some people find it too much.

Red chili flakes - Adjust the quantity to make the sauce as spicy as you want.

Tomato paste + passata - This combination gives the best tomato flavor and smooth texture to this pasta sauce.

Parmesan - It's always best to grate your own Parmesan cheese using a fine grater.

Pasta - Orecchiette are a match made in heaven for this pasta sauce because of their cup shape that seems to have been created to hold crispy bits of sausage. If you don't have them, rigatoni are another great option.

How to make sausage and fennel orecchiette

Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package. Reserve 2 cups of pasta water before draining.

Meanwhile, heat the olive oil in a large, deep pan and cook the sausage for 4-5 minutes over medium heat, breaking it up with your spoon as you go, until golden or even slightly crispy.

Add the onion and continue to cook for 1-2 minutes until softened. Next, stir in the garlic, crushed fennel seeds and red chili flakes and cook for another minute.

Stir in the tomato paste, then deglaze the pan with 1 cup of the reserved pasta water. Stir in the passata and simmer for 5 minutes on low heat.

Once the sauce has thickened, transfer the cooked pasta to the pot and toss well to cover it with the sauce. Add a bit more of the reserved pasta water if it looks too thick.

Add the grated Parmesan, parsley and basil leaves and stir to combine. Season to taste and serve immediately.

Recipe notes and tips

• Deglaze the pot with some dry white wine before adding the pasta water - this will infuse the sauce with even more flavor.
• Stir in half a cup of heavy cream or half and half (single cream) to transform this into a creamy sausage and fennel pasta.
• I like to grind lots of black pepper on individual bowls before serving the pasta.
• This pasta is best served immediately, but if you have any leftovers, you can reheat them in the microwave.

If you liked this sausage and fennel pasta, you might also like some of my other easy pasta recipes:

• Pasta alla Boscaiola (Creamy Italian Sausage Pasta)
• Tuna Red Pesto Pasta
• Tagliatelle ai Funghi (Tagliatelle with Mushrooms)
• Pasta e Piselli (Pasta and Peas)
• Green Pasta Sauce (Pasta Verde)

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