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Photo Credit: Elizabeth Newman

Pasta With Roasted Fennel And Sausage

10 MINPrep Time
30 MINCook Time
6Servings
(4)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Caramelized, roasted fennel is the star of this pasta dish. It adds so much flavor - and while it roasts in the oven, you can cook everything else. Italian sausage, onion, garlic, white wine, sundried tomatoes, parsley, capers and Parmesan - it's a celebration of delicious Italian flavor.

I like to use a smaller pasta shape for this dish, like cappelletti, so that it's the same size as all the diced vegetables and sausage - it's the secret to a perfect bite! Nodi Marini, orecchiette or mezzi rigatoni would be perfect as well. 

Pasta With Roasted Fennel And Sausage
star

Pasta With Roasted Fennel And Sausage

Category

Main Course pasta

Servings

6

Prep Time

10 minutes

Cook Time

30 minutes

Image of Pasta With Roasted Fennel And Sausage

Ingredients

Instructions

  1. For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F.
  2. Toss the fennel, oil, salt and pepper in a baking sheet, and arrange in an even layer. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool.
  3. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  4. Meanwhile, heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
  5. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
734
Amount/Serving % Daily Value
Carbs
67 grams
Protein
29 grams
Fat
38 grams
Saturated Fat
13 grams
Cholesterol
72 milligrams
Sodium
1109 milligrams
Fiber
6 grams
Sugar
3 grams
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6 comments

  • Author's avatar image
    Something Wrong with rating - Aug 07
    ★★★★★
    ★★★★★

    There is something VERY VERY wrong with the star rating. I’ve tried to select FIVE STARS and all that show up are two. Since these comments are vetted prior to publishing, will someone please look into fixing this?

    This is an excellent dish and I would love to give it a 5-star review.

    The Giadzy Kitchen - Aug 07

    Ciao Teri! We apologize for any confusion, but we do see your 5-star rating and thank you for it!

  • Author's avatar image
    Chris - Jun 13

    I was disappointed. I think it came down to personal preferences, one being, I’m not crazy about sun dried tomatoes. I even bought grape tomatoes to use instead of sun dried tomatoes. I opted to try the recipe as is. Oh well, I usually love all of Giada’s recipes. On a side note, I doctored up my serving with fresh lemon juice and some chili flakes.

  • Author's avatar image
    Phyllis Still - Jun 09
    ★★★★★
    ★★★★★

    Everyone loves it! I was told I needed to make this 2-3 times a week. Easy and fabulous!

  • Author's avatar image
    Jeffrey Giron - Jun 09
    ★★★★★
    ★★★★★

    Simply amazing! A great dish you can eat over and over!

  • Author's avatar image
    Kimberley Turner - Jun 09
    ★★★★★
    ★★★★★

    What a delight! Super easy and flavorful. The roasted fennel was key and the capers add a nice zing! Will definitely make again.

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