Fennel, Sausage and Tomato Pasta with Rosé
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
This simple dish is at its most flavorful in summer when in-season tomatoes lend a lot of natural sweetness. Off season, you can amp up the flavor by adding more basil or parmigiano reggiano (or you can lightly oven-roast the cherry tomatoes first in order to bring out their sweetness).
  • ⅔ - ¾ lb tube pasta
  • 1 lb sweet chicken sausage, removed from casing
  • 1 fennel bulb, trimmed and sliced thinly
  • ¼ - ⅓ cup rosé wine
  • 1½ - 2 cups cherry tomatoes, sliced in half (most flavorful when in-season)
  • 12-14 fresh basil leaves, chiffonade
  • ¼ - ½ cup olive oil
  • salt and pepper, to taste
  • 1 tablespoon chili sauce (or few pinches chili flakes)
  • Parmigiano Reggiano for serving
  1. Cook pasta in salted boiling water until al dente. Drain, reserving some of the pasta water and set aside.
  2. Meanwhile, heat a few tablespoons of the olive oil in a sauté pan large enough to hold the pasta over medium to medium-high heat. Add the small pieces of sausage and cook for 5-6 minutes. Transfer to a bowl including any browned bits in the pan and set aside. You can drain some of the rendered fat from the sausage but I didn't do that. Reduce the heat in the pan to medium and add the sliced fennel and chili sauce (or chili flakes). Cook for 3-4 minutes until they're crisp-tender and their flavor has mellowed (season to taste). You can add more of the olive oil if you like. Pour in the rosé, turn up the heat to medium-high and deglaze the pan. Add the tomatoes and cook for 2-3 minutes then add back the cooked sausage, including all the brown bits. If the mixture looks dry--remember you'll also be adding the pasta--add the rest of the olive oil. Throw in the cooked pasta (I ended up using a little over ⅔ lb) and basil chiffonade and stir everything together. Season again with salt and pepper if you like. You can add more olive oil and/or some of the pasta water (a tablespoon or two at a time) for more moisture.
  3. Plate and generously sprinkle with freshly grated Parmigiano-Reggiano.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2013/10/fennel-sausage-and-tomato-pasta-with-rose/