Fennel Sausage Pasta (Quick Skillet)

Ingredients

• 250 g Italian sausage (mild or sweet)
• 1 small fennel bulb
• 1/2 small onion
• 2 cloves garlic
• 180 g pasta (penne or rigatoni)
• 1 cup (240 ml) crushed tomatoes
• 1/2 cup (120 ml) chicken or vegetable broth
• 1 tbsp olive oil(optional)
• 1/2 tsp dried oregano(optional)
• 1/4 tsp red pepper flakes(optional)
• 2 tbsp fresh parsley(optional)
• 2 tbsp grated Parmesan (optional)(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta until just al dente, then drain, reserving 1/2 cup of pasta water.

2. 2

   While the pasta cooks, trim and thinly slice the fennel and dice the onion. Mince the garlic.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up, until browned and cooked through, 6–8 minutes.

4. 4

   Add onion and fennel to the skillet and cook until softened, 5–6 minutes. Stir in garlic, oregano, and red pepper flakes for 30 seconds.

5. 5

   Add crushed tomatoes and broth to the skillet and simmer 3–4 minutes. Add drained pasta and toss, loosening with a splash of reserved pasta water as needed until glossy and coated, 2–3 minutes.

6. 6

   Finish with parsley and Parmesan (if using). Serve immediately.