Italian Sausage And Fennel Recipe

Prep fennel and garlic

Trim the fennel bulb: remove the fronds (reserve a little for garnish), halve the bulb lengthwise, remove the core if tough, and thinly slice crosswise into 1/8- to 1/4-inch slices. Mince the garlic cloves and set both aside.

Bloom fennel seeds

Place a medium skillet over medium heat. Add 1 teaspoon of olive oil and the fennel seeds. Toast for 30–60 seconds until fragrant, stirring constantly to avoid burning. Remove seeds and roughly crush with the back of a spoon or mortar and pestle; set aside.

Brown sausage and soften fennel

Increase heat to medium-high and add 1 tablespoon of olive oil to the same skillet. Add the ground Italian sausage, breaking it up with a spatula. Cook 4–6 minutes until it starts to brown but not fully crisped. Push the sausage to one side and add the sliced fennel and minced garlic. Sauté 5–7 minutes until fennel softens and sausage is well browned, stirring and combining. Sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, and the crushed toasted fennel seeds. Taste and adjust seasoning. Remove from heat and set aside.

Sweat onion

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and a pinch of salt. Cook 5–7 minutes until translucent and beginning to soften, stirring occasionally.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to remove rawness. Add the crushed tomatoes, dried oregano, dried basil, 1 teaspoon sugar (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 15–20 minutes to thicken, stirring occasionally.

Combine sausage mixture with sauce

Stir the browned sausage and softened fennel into the tomato sauce. Simmer together 5 minutes to allow flavors to meld. Taste and adjust salt, pepper or red pepper flakes as desired.

Preheat and prepare dish

Preheat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish (or an equivalent-sized ovenproof skillet).

Assemble layers

Spread a thin layer (about 1/3 cup) of the tomato-sausage-fennel mixture across the bottom of the dish. Sprinkle about one-third of the shredded fontina (and part of the mozzarella if using). Add the remaining sauce evenly over the cheese, and top with the remaining shredded cheese, spreading to cover uniformly.

Bake until bubbling

Place the dish on the middle rack and bake 18–22 minutes until the cheese is melted, golden in spots and the sauce is bubbling. If you want extra browning, broil on high for 1–2 minutes—watch closely to avoid burning.

Finish

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley, reserved fennel fronds, and optional red pepper flakes before serving.

Spoon the sausage, fennel and tomato mixture with melted fontina onto crusty bread, polenta, pasta, or serve family-style from the baking dish. Serves warm.