Why is my sauce too thin or too thick?

If too thin, simmer a few extra minutes to reduce. If too thick, add reserved pasta water a tablespoon at a time until you reach a creamy consistency.

Can I substitute the heavy cream with something lighter?

Replace cream with half-and-half or whole milk for a lighter sauce, but note it won't be as rich. Avoid skim milk as it may curdle.

How do I store and reheat leftovers?

Refrigerate in airtight container for up to 3 days. Reheat in a skillet over medium-low with a splash of water or milk to restore the sauce's creaminess.

Do I need to remove the fennel fronds?

The fronds are edible and taste like fennel. Chop some and use as garnish alongside the parsley for extra anise flavor and color.

Home / Recipes / italian_american / Penne with Sausage and Fennel

italian_americanEasynon vegetariannut freesoy free

Penne with Sausage and Fennel

RATING

4.5/5(137)

TASTE SCORE

9/10

Hearty penne tossed with crumbled Italian sausage, caramelized fennel, and a light tomato-cream sauce. The fennel's natural sweetness balances the savory sausage, while a pinch of red pepper flakes adds gentle warmth. A quick, satisfying pasta that comes together in under 30 minutes — perfect for a cozy weeknight dinner.

PREP

10m

COOK

20m

SERVES

1 CUP

659 cal

SERVINGS

METHOD · 6 STEPS

boil · ~12 min
Cook the penne.
1.Bring a large pot of water to a rolling boil.
2.Add 1 tablespoon salt, then the penne.
3.Cook until al dente (about 1 minute less than package directions).
4.Before draining, reserve 1 cup of pasta water. Drain the penne in a colander.
TIPThe starchy pasta water is liquid gold — it helps the sauce cling to every piece of penne.
saute · ~7 min
Brown the sausage.
1.Heat olive oil in a large skillet over medium-high heat.
2.Add the Italian sausage, breaking it into crumbles with a wooden spoon.
3.Cook until deeply browned and cooked through (5-6 minutes).
4.Transfer sausage to a plate with a slotted spoon, leaving drippings in the pan.
TIPLet the sausage sit without stirring for the first 2 minutes to develop a deep brown crust.
saute · ~11 min
Caramelize the fennel and onion.
1.Reduce heat to medium. Add sliced fennel and onion to the same skillet.
2.Cook, stirring occasionally, until soft and golden at the edges (8-10 minutes).
3.Add minced garlic, crushed fennel seeds, and red pepper flakes.
4.Sauté until fragrant (1 minute).
TIPDon't rush the fennel — low and slow brings out its natural sweetness and melts away the crunch.
simmer · ~6 min
Build the sauce.
1.Add tomato paste to the skillet and stir for 1 minute to deepen its color.
2.Pour in crushed tomatoes and 1/2 cup of the reserved pasta water.
3.Stir in heavy cream and season with a pinch of salt and black pepper.
4.Return the browned sausage to the pan and let simmer gently (4-5 minutes).
TIPStirring the tomato paste directly into the hot vegetables caramelizes it, removing any raw tinny taste.
mix · ~1 min
Toss pasta with the sauce.
1.Add the drained penne to the skillet with the sauce.
2.Toss well with tongs until every piece is coated.
3.Add a splash more pasta water if the sauce feels too thick.
4.Cook together for 1 minute so the pasta absorbs the flavors.
garnish
Garnish with parmesan and parsley, then serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Reserve a full cup of pasta water before draining — you'll likely need more than 1/2 cup to loosen the sauce.
2
Don't skip caramelizing the fennel; cook until the edges turn golden brown for maximum sweetness.
3
Use mild Italian sausage for a balanced dish, or swap to hot sausage if you want extra heat.
4
Let the tomato paste sizzle in the pan for a full minute to deepen its flavor and remove any tinny taste.
5
Toss the cooked pasta directly into the sauce skillet to let it absorb the tomato-cream mixture for 1 minute.
6
For a creamier result, stir in an extra tablespoon of heavy cream just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use lean turkey or chicken sausage and skip the olive oil — brown the sausage directly in a nonstick skillet, then proceed with the fennel and onion in the rendered fat.

high protein