Penne with Sausage and Fennel Recipe

Name: Penne with Sausage and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 1 small carrot, finely chopped; 1 small celery rib, finely chopped; 1 tablespoon chopped sage; One 35-ounce can peeled Italian tomatoes, chopped; 1 teaspoon tomato paste; 2 tablespoons chopped basil; Salt and freshly ground pepper; 1/2 pound Italian sweet sausage, pricked with a fork; 1 large fennel bulb (1 1/2 pounds)halved lengthwise, cored and sliced crosswise, fronds chopped; 1 pound penne; 1 tablespoon chopped parsley; 2 tablespoons freshly grated Pecorino Romano cheese, plus more for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 small carrot, finely chopped
1 small celery rib, finely chopped
1 tablespoon chopped sage
One 35-ounce can peeled Italian tomatoes, chopped
1 teaspoon tomato paste
2 tablespoons chopped basil
Salt and freshly ground pepper
1/2 pound Italian sweet sausage, pricked with a fork
1 large fennel bulb (1 1/2 pounds)halved lengthwise, cored and sliced crosswise, fronds chopped
1 pound penne
1 tablespoon chopped parsley
2 tablespoons freshly grated Pecorino Romano cheese, plus more for serving

1
Heat the olive oil in a medium saucepan.
2
Add the onion, carrot, celery and sage and cook over low heat until the onion is softened but not browned, about 10 minutes.
3
Add the tomatoes, tomato paste and 1 tablespoon of basil and season with salt and pepper.
4
Cover and cook for 30 minutes.
5
In a medium saucepan of water, simmer the sausage over moderate heat until cooked through, about 8 minutes.
6
Drain, cut into 1/4-inch rounds and add to the tomato sauce.
7
Cook the fennel slices in a large pot of boiling salted water until just tender, about 3 minutes.
8
Using a slotted spoon, transfer them to the tomato sauce.
9
Add the penne to the boiling water and cook, stirring occasionally, until al dente; drain and return to the pot.
10
Add the tomato sauce, parsley and the fennel fronds and toss.
11
Add the 2 tablespoons of cheese and the remaining 1 tablespoon of basil and toss again.
12
Transfer the pasta to a warmed bowl and serve with the additional cheese.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium onion, finely chopped, 1 small carrot, finely chopped, 1 small celery rib, finely chopped, and more.

Yes, Penne with Sausage and Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne with Sausage and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions