Italian Sausage Pasta (Salsiccia) with Fennel Lemon and White Wine

Sometimes it is the lighter dishes that stay with us the longest. When fresh aromas meet good ingredients and a few simple components turn into something both refined and effortless.

This Italian Sausage Pasta (Salsiccia) recipe with fennel, lemon and white wine is exactly that kind of dish. Savory salsiccia, gently caramelized fennel and a delicate sauce created only from white wine and pasta water. No cream, no heaviness, but depth and elegance.

An ideal pasta dish for anyone who enjoys mindful cooking without giving up flavor.

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Ingredients for Italian Sausage Pasta (Salsiccia)

• 200 g pasta such as tagliatelle or rigatoni

• 200 g salsiccia without casing, roughly crumbled

• 100 ml dry wine (White would be a bit lighter , but you can also use Red)

• 1 small fennel bulb

• 1 shallot

• 1 garlic clove

• Zest of 1 organic lemon

• A little lemon juice to taste

• A few sprigs of thyme

• Fennel fronds for garnish

• Salt and freshly ground pepper

• Olive oil

For the Topping

• 1 teaspoon fennel seeds

• 2 tablespoons breadcrumbs

• Finely grated pecorino

• Chili oil or chili flakes to taste

Instructions for Italian Sausage Pasta (Salsiccia)

1. First prepare the fennel. Clean the bulb, slice one half thinly and finely shave the other half. Set aside. The raw fennel will later be used as a fresh topping.Remove the casing from the salsiccia and crumble it into even pieces.

   
   

2. In a small pan, gently toast the fennel seeds without fat until fragrant. Roughly crush them and set aside.In the same pan, slowly toast the breadcrumbs in a little olive oil until golden and crisp. Set aside as well.

   
   

3. Meanwhile, bring a large pot of well salted water to a boil and cook the pasta until al dente. Before draining, reserve one cup of the starchy cooking water.

   
   

4. Heat olive oil in a wide pan and fry the salsiccia over medium heat. Let the pieces brown undisturbed at first so that fine roasting aromas can develop, then turn them gently.Add the shallot and garlic and sauté until translucent. Add the sliced fennel, season lightly with salt and cook for a few minutes until tender and gently caramelized.

   
   

5. Deglaze with white wine and increase the heat. Let the wine reduce almost completely until a concentrated, aromatic base forms on the bottom of the pan.

   
   

6. Add the thyme, lemon zest and a small splash of lemon juice. Transfer the pasta directly from the pot into the pan and toss gently. Gradually incorporate some pasta water until a delicate emulsion forms that coats the pasta evenly.

   
   

7. Season with salt, pepper and a touch of chili oil.

   
   

8. Arrange the pasta on warmed plates. Top with raw fennel, fennel fronds, toasted fennel seeds and pangrattato. Finish with freshly grated pecorino and serve immediately.

Resumée

This salsiccia pasta proves that creamy pasta does not need cream. This dish lives from balance and freshness. Less is more.

A glass of chilled white wine, a little good olive oil at the table and freshly ground pepper are all it needs.Light, aromatic and perfect for everyday cooking.

Have you tried it? Share your result with the hashtag #Foodforflexitarians on Instagram

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The tools for this recipe

This dish deserves a good glass – and tools that live up to the occasion:

• Electric wine opener – opens any bottle at the push of a button, no levering, no cork crumbs.

• Wine vacuum stopper – pumps the air out of the bottle and keeps the rest fresh until tomorrow.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Which white wine works best?

A dry, acidic wine – one you'd actually drink, not "cooking wine". Combined with pasta water it creates a light, elegant sauce with no cream at all.

Can I make this dish vegetarian?

Yes – swap the salsiccia for a good plant-based sausage or well-browned mushrooms. The fennel, lemon and white wine still carry the flavour.

How does the sauce get creamy without cream?

Through the emulsion of white wine, olive oil and starchy pasta water. Add the pasta water in small splashes rather than all at once, so the sauce binds gradually.