Description
This Caramelized Fennel Paccheri with Sausage & Pistachios is a flavorful Italian-inspired pasta dish featuring tender paccheri pasta tossed in a white wine butter sauce with mild Italian sausage, caramelized fennel and onions, garlic, wilted fresh spinach, grated pecorino cheese, and fresh herbs. Toasted, buttery pistachios add a satisfying crunch that elevates every bite, making it a perfect comforting yet elegant meal.
Ingredients
For the Pasta and Sauce:
- 3 tbsp butter
- ½ cup chopped roasted, salted pistachios
- Olive oil, as needed
- ½ lb raw, mild Italian sausage
- ¾ lb paccheri pasta
- Kosher salt, to taste
- 1 small red onion, thinly sliced
- 1 large fennel bulb, cored and thinly sliced
- 4 cloves garlic, minced
- ¼ tsp crushed red pepper flakes
- 1 cup white wine
- ¼ lb fresh spinach
- ¾ cup grated pecorino cheese, plus more for topping
- ½ cup fresh basil leaves, roughly torn
- 1 tbsp chopped parsley
Instructions
- Bring the Water to a Boil: Start by bringing a large pot of salted water to a rolling boil to cook the paccheri pasta later.
- Toast Pistachios: Heat a small skillet over medium heat and melt 1 tablespoon of butter. Add chopped roasted salted pistachios and toast them for about a minute until fragrant. Remove from heat and set aside.
- Cook Sausage: In a large Dutch oven or heavy-bottomed pot, heat enough olive oil over medium heat to coat the bottom. Add the mild Italian sausage, breaking it into smaller pieces with a wooden spoon. Cook for 5-6 minutes until browned and fully cooked. Transfer the sausage to a plate and set aside.
- Caramelize Vegetables: In the same pot, add the thinly sliced red onion, fennel, and a pinch of kosher salt. Cook over medium heat for about 10 minutes until the vegetables are caramelized and tender.
- Cook Pasta: While vegetables are caramelizing, add the paccheri to the boiling salted water and cook for 2 minutes less than the package instructions, stirring occasionally to prevent sticking.
- Add Garlic and Red Pepper: Stir minced garlic and crushed red pepper flakes into the caramelized vegetables and cook for about 30 more seconds until aromatic.
- Deglaze with Wine and Add Pasta Water: Pour in the white wine along with ½ cup of reserved starchy pasta water. Bring the liquid to a boil, then reduce heat to a simmer and cook for 3-4 minutes until slightly thickened.
- Combine Pasta and Sauce: Drain the pasta, then add it to the pot with the sauce. Stir well to coat the pasta and cook for an additional minute to meld flavors.
- Add Spinach, Sausage, and Butter: Stir in fresh spinach, cooked sausage, and the remaining 2 tablespoons of butter. Allow everything to heat through evenly.
- Incorporate Cheese and Herbs: Gradually stir in the grated pecorino cheese until it melts smoothly into the sauce. Fold in fresh basil and chopped parsley for brightness and fresh flavor.
- Season and Serve: Taste and adjust seasoning with more kosher salt if needed. Transfer the pasta and sauce to a large serving bowl and garnish generously with toasted pistachios, extra pecorino cheese, and additional fresh herbs for a beautiful presentation and extra flavor contrast.
Notes
- For best results, use fresh, high-quality mild Italian sausage for balanced flavor.
- Make sure to reserve pasta water before draining to help achieve a silky sauce consistency.
- Caramelizing the fennel and onions slowly brings out their natural sweetness, enhancing the dish’s depth.
- Feel free to substitute pecorino with Parmesan if preferred, though pecorino adds a tangier salty note.
- To make this dish vegetarian, omit the sausage and add mushrooms or plant-based sausage alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
