When you want a pasta dish that feels hearty and special but doesn’t take hours to make, Pasta with Salsiccia and Fennel is the answer. The bold flavour of Italian sausage, sweet fennel, and creamy white beans come together in a rich tomato sauce that clings perfectly to every bite of pasta. And because the sauce is so thick and satisfying, you actually don’t need much pasta at all. Trust me, this is one of those dishes that feels cozy and indulgent, but still balanced.
Why You’ll Love This Fennel Salsiccia Pasta Recipe
What makes this pasta dish so great is how filling and flavourful it is with just a little bit of pasta. The combo of fennel and sausage is classic Italian, but adding white beans to the mix makes it extra creamy and satisfying.
Here are 5 reasons why Pasta with Italian Sausage and Fennel should be on your dinner list:
- Wonderfully bold and aromatic: The fennel and sausage combination brings deep, savoury flavours to every bite.
- Ready in less than an hour: It’s quick enough for a weeknight meal, but tastes like you spent much longer on it.
- Customisable for low-carb: Swap out pasta for zucchini noodles or spaghetti squash for a lighter option.
- Rich and hearty sauce: The tomato-based sauce with white beans is both comforting and satisfying.
- Great for a crowd or solo dinner: This dish is hearty enough to impress guests or enjoy as leftovers the next day!
Salsiccia Pasta Ingredients You’ll Need (+ Tips)
- Fennel Bulb: Thinly slice the fennel to highlight its sweet, subtle flavour. It adds a lovely, fresh lightness to the dish, which perfectly balances the rich, savoury sausage.
- Italian Sausage: Whether you prefer mild or spicy, Italian sausage brings a ton of flavour to the dish. Personally, I love using salsiccia piccante for a little heat, but you can go with mild if you prefer a more subtle kick.
- Fennel Seeds: Just a small amount of fennel seeds adds an extra layer of that signature fennel flavour, tying the dish together beautifully.
- Dry White Wine: Choose a dry white wine you’d actually enjoy sipping—Riesling, Pinot Grigio, or Sauvignon Blanc are all great options. The wine not only brightens the sauce but adds depth and complexity, like it’s been simmering all day (spoiler: it hasn’t).
- Canned Cherry Tomatoes: These sweet, juicy tomatoes bring balance to the savoury sausage and fennel. They help create a sauce that’s light yet rich in flavour. If you can’t find canned cherry tomatoes, you can swap them out for fresh cherry tomatoes, halved and sautéed, or use crushed tomatoes for a thicker, more rustic sauce.
- White Beans: White beans make the dish heartier and boost the protein, turning this into a more filling meal. Plus, they add a creamy texture that complements the sausage and fennel perfectly in every bite.
- Pasta: I love using spiral pasta—like fusilli or rotini—because those little twists hold on to the sauce beautifully, and you can savour every bite without needing a huge portion. If you’re in the mood for something different, rigatoni or orecchiette work just as well, holding the sauce beautifully in their ridges.
- Fresh Herbs and Parmesan: Don’t skip on the garnish! Fresh herbs like parsley (or even basil) and a generous sprinkle of Parmesan bring brightness and that final pop of flavor to every bowl. A little extra cheese never hurts, right?
Step-by-Step: How to Make Pasta with Italian Sausage and Fennel
You’ll love how simple it is to pull together, but the flavours feel like you put in way more effort. Here’s how it goes:
Start by heating up some olive oil in a large, deep skillet and toss in sliced fennel, onions, garlic, and fennel seeds. Let them cook until soft and golden—this takes just a few minutes. Then, crumble in some Italian sausage (mild or spicy, your choice!) and let it brown. Once it’s cooked through, pour in some white wine to deglaze the pan. The wine adds a lovely brightness and depth to the dish. Let the wine reduce a bit, then add canned cherry tomatoes, tomato paste, and broth. Let that simmer for about 30 minutes, so everything melds together.
In the last few minutes of simmering, stir in the white beans for extra creaminess and heartiness. While the sauce is bubbling away, cook your spiral pasta (fusilli or rotini work great here) until al dente. Make sure to save a little pasta water before draining, just in case the sauce needs thinning later on.
Now, toss the cooked pasta into the sauce, stirring until everything’s nicely coated. If the sauce is too thick, add a splash of that pasta water. Serve it up with a generous sprinkle of Parmesan and some fresh herbs—parsley or basil work perfectly here.
That’s it! Easy, comforting, and so flavourful. Perfect for a busy weeknight when you still want something special.
How to Adapt this Fennel Salsiccia Pasta Recipe
- Go gluten-free: Use your favourite gluten-free pasta or swap in zucchini noodles or spaghetti squash for a lighter, carb-conscious option.
- Lighten it up: Reduce the amount of sausage and add more veggies like spinach, bell peppers, carrots, or zucchini.
- Add a kick: If you love heat, use salsiccia piccante (spicy sausage) or add a pinch of red pepper flakes to the sauce for extra warmth.
- Skip the beans: Not a fan of beans? No problem. Just leave them out and add a bit more pasta for an extra hearty meal.
What to Serve with Pasta with Italian Sausage and Fennel
A crisp green salad with a light French vinaigrette is the perfect way to balance the richness of this pasta. If you’re craving something heartier, crusty bread is a must for soaking up all that flavourful sauce. Looking to lighten things up? Swap out the traditional pasta for zucchini noodles or spaghetti squash for a low-carb alternative that still pairs beautifully with the savoury sausage and fennel.
Fennel Salsiccia Pasta Frequently Asked Questions (FAQ)
Salsiccia has a bold, savoury flavour that packs a punch, no matter how you use it. Depending on the type, you’ll either get a mild, sweet taste or a spicy kick. It’s seasoned with a mix of garlic, fennel seeds, chili, and sometimes a touch of wine, giving it a rich, aromatic profile that really stands out. The spicy version (salsiccia piccante) brings some heat, while the sweet version is more mellow and comforting. Juicy and full of flavour, salsiccia is perfect in pasta.
There are several delicious types of salsiccia you can choose from, each bringing its own unique flavour to the dish:
Salsiccia Classica: The traditional Italian sausage with a savoury, well-balanced flavour. It’s perfect for those who love a classic taste in their pasta.
Salsiccia Peperoncino: If you love a bit of heat, this spicy version adds just the right kick to your dish. The peperoncino-infused sausage enhances the overall flavour with a subtle yet fiery twist, making your pasta dish more exciting without overpowering the other ingredients.
Salsiccia Fenchel: Infused with fennel seeds, this variety delivers a sweet, aromatic flavour. The hint of anise from the fennel perfectly complements pasta dishes, adding complexity to the sauce.
Fenchel verleiht dem Gericht eine süße, aromatische Note, die perfekt zur Wurst passt und dem Gericht einen unverwechselbaren italienischen Touch verleiht. Wenn Ihr ihn jedoch nicht mögt oder nicht findet, könnt Ihr ihn gerne weglassen! Die Pasta wird trotzdem lecker.
Fennel adds a sweet, aromatic flavour that pairs beautifully with the sausage and gives the dish a distinctive Italian flair. However, if you’re not a fan or can’t find it, feel free to skip it! The pasta will still be delicious without it. For a different twist, you can also try one of my other salsiccia pasta recipes that don’t use fennel at all for a fresh change of pace!
More Pasta with Salsiccia Recipes
If you’re a fan of spicy Italian sausage and crave new taste experiences, you’re in the right place. Here you’ll find more simple yet sophisticated recipes that will bring variety to your kitchen and are guaranteed to impress!
- Salsiccia and Kale Pasta
- Pasta con Salsiccia with Creamy Tomato Sauce
- Bolognese with Lentils and Salsiccia
Fennel Salsiccia Pasta
Ingredients
- 2 tablespoons olive oil
- 1 fennel bulb, cored and thinly sliced
- 2 small yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon fennel seeds
- 300 g salsiccia sausage, casings removed
- 150 ml dry white wine
- 1 x 400 g can cherry tomatoes
- 4 tablespoons tomato paste
- 200 ml chicken or vegetable broth
- sea salt and freshly ground pepper, to taste
- 1 x 400 g can large white beans, drained and rinsed
- 300 g pasta of your choice
- Grated Parmesan cheese, for serving
- Fresh herbs such as parsley, for garnish
Method
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Cook the vegetables: Heat the olive oil in a large deep non-stick skillet over medium heat. Add the sliced fennel, onions, garlic, and fennel seeds. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and slightly golden.
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Cook the sausage: Add the salsiccia to the skillet, breaking it up with a wooden spoon as it cooks. Sauté for about 5 minutes, or until the sausage is fully cooked.
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Add wine and tomatoes: Pour in the white wine, and cook until the wine reduces by half, about 2 minutes. Add the cherry tomatoes, tomato paste, and broth. Season with salt and pepper.
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Simmer the sauce: Bring the mixture to a light simmer, then reduce the heat to low. Let the sauce cook, uncovered, for about 30 minutes, stirring occasionally. If the sauce gets too thick, you can add a little pasta cooking water to thin it out before serving.
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Add the beans: During the last 5 minutes of cooking, stir in the white beans to warm them through.
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Cook the pasta: Meanwhile, cook the pasta according to package instructions until al dente. Reserve a little pasta cooking water before draining the pasta.
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Combine pasta and serve: Add the cooked pasta to the sauce, tossing to coat. If needed, stir in some reserved pasta water to achieve your desired sauce consistency. Serve the pasta with freshly grated Parmesan cheese and garnish with fresh parsley or herbs of your choice. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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