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Pasta with Sausage, Olive and Fennel Seed Ragù

Pasta with Sausage, Olive and Fennel Seed Ragù

By Malcolm JacksonApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes
  • Rating

This comforting pasta dish calls on a handful of high-impact ingredients, packing immense flavor into a simple ragù. Fennel seeds and Italian sausage are cooked together—bringing a double punch of aromatic, anise-y notes. Then crisp white wine, aromatic vegetables and tomato puree are incorporated, adding layers of sweet-tart complexity. Fresh oregano and grated pecorino Romano contribute peppery flavor and sharp creaminess, while chopped olives provide pops of brininess. Either black or green olives—or even a mix—are terrific here, but since the olives figure prominently in the sauce, make sure they’re good-quality (pass on canned olives, which lack both texture and flavor). We recommend sticking with pitted olives, though, as removing the pits can be a fussy, time-consuming task. The ragù pairs beautifully with just about any pasta shape, from basic spaghetti to flat, ruffled farfalle to chunky, snail-shaped pipette, even gnocchi.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 2

    tablespoons fennel seeds

  • 1

    pound hot or sweet Italian sausage, casing removed

  • ½

    cup dry white wine

  • 1

    medium yellow onion, finely chopped

  • 2

    medium celery stalks, finely chopped

  • 1

    medium carrot, peeled and finely chopped

  • 4

    medium garlic cloves, minced

  • Kosher salt and ground black pepper

  • 1

    28-ounce can tomato puree

  • 1

    pound pasta (see headnote)

  • ½

    cup pitted black or green olives, finely chopped

  • ½

    cup lightly packed fresh oregano, chopped, divided

  • Finely grated pecorino Romano cheese, to serve

Step 1

In a large saucepan over medium, heat the oil until shimmering, then add the fennel seeds; cook, stirring, until fragrant, about 1 minute. Add the sausage and cook, breaking it into small chunks, until starting to brown, 5 to 6 minutes. Add the wine and cook, scraping up any browned bits, until most of the liquid evaporates, about 4 minutes.

Step 2

Add the onion, celery, carrot, garlic and ½ teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables just begin to soften, about 4 minutes. Stir in the tomato puree and bring to a simmer over medium-high. Reduce to medium-low, cover and cook, stirring occasionally, until the vegetables are tender-crisp and the sauce is lightly thickened, about 25 minutes.

Step 3

When the ragù is simmering, in a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 1½ cups of the cooking water, then drain and return the pasta to the pot.

Step 4

Into the ragù, stir the olives and half of the oregano. Add the ragù and 1 cup of the reserved cooking water to the pasta in the pot; stir, adding more cooking water 1 tablespoon at a time as needed if the mixture looks dry. Taste and season with salt and pepper. Serve sprinkled with the remaining oregano and pecorino and drizzled with additional oil.