Italian Sausage and Slow-Braised Fennel Pasta Sauce

The Ultimate In Italian Comfort Food

There is something deeply comforting about a slow-cooked ragù bubbling away on the stove, filling the kitchen with aromas that practically shout buon appetito. This recipe brings a rustic, regional Italian classic straight to your dinner table, pairing the savoury depth of premium pork sausage with the sweet, aromatic notes of braised fennel.

At Carluccio's, we love a sauce like this served over thick, ridged Penne Regine to catch every drop of the rich sauce, it is the perfect dish for a cosy weekend supper or an impressive weeknight treat.

The Ingredients

• 400g Premium Pork Sausages (skins removed and meat crumbled)

• 2 Large Fennel Bulbs (trimmed and finely sliced)

• 1 tsp Fennel Seeds (lightly crushed to release the oils)

• 1 Medium Onion (finely chopped)

• 2 Garlic Cloves (finely chopped)

• 150ml Dry White Wine

• 1 Can (400g) Premium Tomatoes

• 500g Penne Regine

• Extra Virgin Olive Oil

• Fresh Parmigiano Reggiano (to serve)

• Salt and freshly ground black pepper

The Method

1. Brown the Meat: Heat a large splash of extra virgin olive oil in a deep frying pan or casserole dish over a medium heat. Add the crumbled sausage meat and fry until golden brown, breaking it up with a wooden spoon as it cooks. Remove the meat with a slotted spoon and set aside, leaving the savoury oils in the pan.

2. Soften the Fennel: In the same pan, turn the heat down slightly and add the sliced fennel, onion, garlic, and crushed fennel seeds. Cook gently for about 10–15 minutes until the fennel is completely soft, translucent, and beginning to caramelise.

3. Simmer with Wine: Return the sausage meat to the pan. Pour in the white wine, using your spoon to scrape up all the delicious, caramelised bits from the bottom of the pan. Let it bubble away until the alcohol has evaporated and the liquid has reduced by half.

4. Slow-Braise: Stir in the chopped tomatoes, season with a pinch of salt and pepper, and turn the heat down to low. Cover and let the sauce simmer gently for at least 30–40 minutes, stirring occasionally, until it is thick, rich, and glossy.

5. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the Penne Regine and cook until perfectly al dente. Drain, reserving a cup of the starchy pasta water.

6. Toss and Serve: Add the pasta directly into the sauce, tossing everything together over a low heat for a minute. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Serve immediately with a generous grating of Parmigiano Reggiano.

💡 Chef's Tip

For those who love a bit of fiery warmth, try swapping out 50-100g of the sausage meat for some of our authentic ’Nduja. This spreadable, spicy Calabrian sausage melts beautifully into the base of the sauce, creating a spectacular contrast between the chilli heat and the sweet, aniseed notes of the slow-braised fennel.

You'll find some of the ingredients in this recipe available in our online Italian shop today!