Sausage & Fennel Pasta

This laisse-faire-kind of dish that turned out to be amazingly full of flavor and satisfying; the perfect Saturday afternoon lunch. The key is butter and browning, oh and don’t forget that important pasta water!

I used some left over pasta -hence the two shapes and some left-over breakfast sausage. Maybe I should have called this “Left-over Pasta”?

*Tip: Start the water boiling at the same time you start browning the veg for a come together at once/aha moment.

  • 1 Italian Sausage, cooked and diced
  • 1 Onion sliced thinly
  • 1/2 C. Fennel, sliced thinly
  • Olive Oil
  • 3 Tbs Butter
  • Thyme
  • S&P
  • .75-1lb Shaped pasta
  • 1/2 C. Parmesan Cheese
  • Red pepper flakes


  • Bring a large pot of water to boil – salt and add pasta – cook 2 minutes shy of al dente.
  • At the same time,  heat butter and several glugs of Olive Oil in a heavy bottomed pan over medium-high heat
  • Sautée onion, fennel, sausage and thyme – make sure and get some nice color on the veg, salting & peppering as you go
  • Once pasta is done, add directly to veg, along with a cup of pasta water and parmesan
  • Finish with extra cheese, red-pepper flakes and a drizzle of O.O.




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