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    Home » By Cooking Method » One Pan » Italian Sausage and Fennel One Pan Pasta Dish

    Italian Sausage and Fennel One Pan Pasta Dish

    Published: Oct 8, 2019 · Modified: Dec 18, 2019 by Andrea Howe · This post may contain affiliate links.

    117 shares
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    Wide egg noodles with sausage, kale and fennel in a black cast iron pot on a gray surface

    Like any normal human being, I have a deep affinity for just about any pasta dish. 😉 And like any busy person, I also have a deep affinity for one pan meals, whether it be on the stovetop or a tray bake. But I’ve had a hard time nailing down a great one pan pasta dish that is reliably good, where the pasta doesn’t get overcooked and the flavors meld together just perfectly. Pleased to report though, that this dish definitely gets it right.

    Combining the deep, aromatic flavors of fresh fennel and anise from the sausage, with the creamy texture of the pasta, and just a touch of green from kale to healthify it, this dish covers all your dietary needs while also being incredibly delicious. Bonus that is rich and satisfying, without feeling heavy. Read on for the recipe.

    Ingredients Needed to Make this Italian Sausage & Pasta One Pan Dish:

    To make this super easy Italian sausage & pasta dish, you’ll need minimal ingredients that can be found at any small or large grocery store. Start with picking up 1 fennel bulb, and cut off the fronds, saving the little wispy leaves for a garnish. You’ll also need 1 lb of Mild Italian sausage, which is 3-4 sausage links, Lacinato kale, yellow onions, Parmesan cheese, a wide thick pasta noodle and chicken broth. And of course salt and pepper to flavor the dish, as well as a bit of olive oil to saute up the sausage and veggies. You’ll also need a slotted spoon and either a dutch oven or a large heavy bottom skillet. Make sure you cut the core out of the fennel bulb, which can easily be done by cutting the bulb in half, and then making a v-shaped carving in the bottom center of the bulb.

    How to Make This One Pan Pasta Dish:

    The hardest part about making this dish is prepping the veggies, which really just entails thinly slicing the onion and fennel bulb, so not hard at all haha! Once that is done, the dish comes together very quickly.

    Start by heating your oil in a heavy bottom pan, then sauteing the sausage. Once you remove the sausage and set it aside, it’s time to cook up the onion, fennel and kale in the already warm oil. Then add your stock and pasta, cover and cook, and stir your sausage back in. That’s it! Stir in a good dose of Parmesan cheese as well, to ensure a creamier texture, and then lay your garnishes down. I really love using wide egg noodles in this dish because of how quickly they cook up, usually in less than 6 minutes. So counting prep and cooking from start to finish, you can have this all done and served in less than 45 minutes.

    What is Fennel & What Does it Taste Like?

    Fennel is a root vegetable that is actually in the carrot family. While it originated in the Mediterranean, it is now grown all over the world in dry coastal soils, and has a distinct, sweet flavor similar to anise. When raw, the texture is similar to that of celery, and when cooked it becomes translucent, looking very similar to that of an onion.

    What Type of Pasta & Sausage Should You Use?

    I suggest using a long and wide noodle that can hold up to the heavier textures of the other ingredients such as a Pappardelle. I especially like that egg pastas like pappardelle cook up in a short amount of time. The pasta I used in this recipe is by a brand name HemisFares and is just labeled as a “lacy ribbon egg noodle.” I’ve cooked with these a few times and they are consistently good.

    For your sausage, I definitely recommend sticking with a mild pork sausage, as it has a great anise flavor that perfectly complements the fennel. You could go with sweet Italian sausage, but I’ve found that some sweet sausages can be *too sweet* and will clash with the earthiness of the fennel in this dish. It doesn’t matter if you use pork or chicken sausage, although I find that pork tends to be more flavorful overall.

    After you’ve cooked up your sausage, fennel, onions and kale, add in the chicken stock and heat till boiling. Then very gently add in your pasta, and stir till submerged in the liquid. The stir in your cheese and enjoy the creamy goodness!

    To serve, simply dish out in bowls or plates, and garnish with some shaved Parmesan cheese, fennel fronds and some crushed red peppers. The dish tastes great with a light Pinot Noir.

    I hope you enjoy this straightforward pasta dish and find the unique mix of flavors as delicious as we do! What I love most about this dish is it’s incredibly satisfying, without feeling heavy. It definitely feels light but is also very rich and comforting, which my stomach most prefers 🙂

    Please let me know if you have any questions, and if you make this recipe and enjoy it, I hope you’d consider giving it a review and rating. See below for the recipe print out!

    Wide egg noodles with sausage, kale and fennel in a black cast iron pot on a gray surface

    Italian Sausage and Fennel One Pan Pasta Dish

    Italian Sausage & Fennel One Pan Pasta Dish is the perfect quick & easy comfort food dinner!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 4 -6
    Author:Andrea

    Ingredients

    • 1 tbsp olive oil
    • 1 lb mild Italian sausage casings removed
    • 1 medium yellow onion thinly sliced
    • 1 large fennel bulb cored and thinly sliced
    • 2 cups chopped Lacinato kale
    • 32 oz Chicken broth
    • 1 8 oz package wide egg noodle pasta
    • 1 cup grated Parmesan cheese
    • Salt & pepper to taste
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    Instructions

    • Heat the olive oil over medium heat in a Dutch oven or large skillet.
    • Saute up the sausage until cooked through, then scoop out and drain on a paper towel lined plate.
    • Add the onions to the pan and cook till translucent, about 6-8 minutes, then add in the fennel bulb and kale. Season generously with salt & pepper.
    • Add the stock to the pan and bring to a boil. Then add the pasta and gently stir in till submerged. Cook according to package directions. If using an egg noodle, this will be 4-6 minutes.
    • Gently stir back in the sausage and Parmesan cheese, and serve.
    Tried this Recipe? Tag me Today!Mention @Howe.We.Live or tag #HoweWeLiveRecipes!
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    About Andrea Howe

    Andrea Howe is the recipe developer and photographer of Howe We Live. She is also a seasoned home cook of over 20 years, for her family of 5. Andrea has spent over 10 years in the food industry, writing for various publications including Babble and Disney. Her work has appeared in Real Simple, Taste of Home, Yahoo, Buzzfeed and ABC News.

    Reader Interactions

    Comments

    1. Lauren Nagel says

      October 10, 2019 at 5:12 pm

      5 stars
      The photos are stunning, definitely a must try!!!

      Reply
    2. Tawnie Kroll says

      October 10, 2019 at 9:38 am

      5 stars
      Made this last night for dinner and it was amazing! Thank you!

      Reply
    3. Emily Bruno says

      October 08, 2019 at 7:50 am

      5 stars
      Yum! You had me with those huge chunks of Parmesan. Adding this to our menu for next week.

      Reply

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    Welcome to Howe We Live. I’m Andrea, a passionate home cook and mother of 3. I’ve been cooking and writing about healthy eating for almost a decade, and my number one goal here is to help you develop the tools needed to throw together a great meal at home that is both delicious, and healthy-ish. All eaters are welcome here! Read More

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