dileenthompson 
This recipe features fennel wedges, roasted until tender and sweet, combined with robust Italian sausage and a white wine pan sauce. Tossed with sturdy rigatoni, it’s a hearty and deeply flavorful pasta dish.
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 1 lb rigatoni pasta
- 2 medium fennel bulbs (about 1 lb total), fronds reserved
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 lb Italian sausage (sweet or hot), casings removed
- 4 cloves garlic, thinly sliced
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- ½ cup grated Pecorino Romano or Parmesan cheese, plus more for serving
- ½ cup reserved pasta water
Instructions
- Roast the Fennel: Preheat your oven to 400°F (200°C). Cut the fennel bulbs in half, core them, and slice into ½-inch wedges. On a baking sheet, toss the fennel wedges with 1 tablespoon of olive oil, salt, and pepper. Arrange in a single layer and roast for 25-30 minutes, flipping halfway through, until tender, caramelized, and lightly browned at the edges.
- Cook the Pasta: While the fennel roasts, bring a large pot of well-salted water to a boil. Add the rigatoni and cook until al dente. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta.
- Brown the Sausage: While the pasta cooks, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook until well-browned and cooked through, about 8-10 minutes.
- Deglaze the Pan: Push the sausage to one side. Add the sliced garlic to the cleared space and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up all the browned bits from the bottom. Let the wine simmer for 1-2 minutes until reduced by about half.
- Combine Everything: Add the roasted fennel wedges and the drained rigatoni to the skillet with the sausage. Toss everything to combine. Reduce the heat to low.
- Finish the Sauce: Add the grated cheese and a splash of the reserved pasta water. Toss vigorously until the sauce becomes glossy and clings to the pasta, adding more pasta water as needed.
- Serve: Chop about 2 tablespoons of the reserved fennel fronds. Divide the pasta among bowls, garnish with the chopped fronds, and serve with extra cheese on the side.
Key Flavors & Notes
- Sweet, Anise-like Fennel: Roasting tames the fennel’s sharpness, bringing out a wonderful sweetness that complements the sausage.
- Savory Sausage: The Italian sausage provides a robust, herby, and savory foundation for the dish.
- Pro-Tip: Don’t skip the deglazing step with white wine! It lifts the flavorful browned bits from the pan and adds a crucial layer of acidity that balances the dish.
- Ingredient Note: The choice between sweet (mild) or hot Italian sausage will define the dish’s character. Both work wonderfully. If you can find fennel sausage, it will amplify the anise flavor beautifully.
- Serving Suggestion: This hearty pasta pairs well with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
