Penne with Fennel & Sausage

Penne with Fennel & Sausage

Looking for a fast one pot supper? Here it is: penne pasta with fennel and sausage.


coarse salt
2 Tbsp (30 mL) extra-virgin olive oil
1 lb (454g) Italian sausage, casing removed
2 medium onions, thinly sliced
1 fennel bulb halved, cored, and thinly sliced (about 4 cups)
2 Tbsp (30 mL) chopped fresh sage
1 cup (250 mL) low salt chicken stock
300g dried penne
50g finely grated Pecorino Romano (1 cup using a rasp grater); +extra for serving
Freshly ground black pepper


Prep time: ,
Cook time: ,
Total time:


Serves: 4


Bring a large pot of well-salted water to a boil over high heat.
Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat.
Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes.
Transfer the sausage to a bowl.
Set the skillet over medium-high heat and add the onion.
Cook, stirring occasionally, until it softens and begins to brown, 8-10 minutes.
Stir in the fennel, sage, and 1/4 tsp. salt.
Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes.
Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.
Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes.
Reserve 1 cup of the pasta water and drain the pasta.
Put the pasta in the sausage mixture and stir until well combined.
Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary.
Distribute among 4 bowls and sprinkle with additional cheese.


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