Description
This Sheet Pan Fennel & Sausage Pasta is a flavorful and easy-to-make meal that combines tender roasted fennel, red onions, cherry tomatoes, and mild Italian sausages, baked together on a sheet pan for convenience. Tossed with rigatoni pasta, parmesan cheese, and a tangy balsamic glaze, this dish delivers a comforting yet vibrant Italian-inspired dinner perfect for busy weeknights.
Ingredients
Vegetables
- 1 bulb fennel
- 1 medium sized red onion
- 8 ounces cherry tomatoes (halved)
Protein
- 5 mild Italian sausages
Pasta & Cheese
- 8 oz rigatoni pasta
- ½ cup grated parmesan cheese (plus more for garnish)
Sauce & Seasoning
- ⅓ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp balsamic glaze/balsamic reduction
Other
- 1 cup reserved pasta water
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for roasting the vegetables and sausages.
- Prepare the vegetables: Cut the fennel bulb in half and thinly slice each half. Slice the red onion in half and then thinly slice each half. Place the sliced fennel, sliced red onion, and halved cherry tomatoes onto a sheet pan.
- Make the dressing and coat veggies: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Pour this dressing over the vegetables on the sheet pan and toss to evenly coat. Spread the veggies out in a thin, even layer for roasting.
- Roast the vegetables: Bake the coated vegetables in the preheated oven for 20 minutes. This allows the veggies to begin softening and caramelizing.
- Add the sausages: After 20 minutes, remove the pan and stir the veggies to prevent burning. Push some veggies aside to create 5 spaces on the sheet pan and place the Italian sausages in these gaps. Return the pan to the oven and bake for an additional 20 minutes, until the fennel is tender and golden brown, and sausages are cooked through.
- Cook the pasta: While the veggies and sausages roast, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Slice the sausages: Once cooked, remove the sausages from the sheet pan and slice them into ¼ inch thick pieces.
- Combine pasta and roasted ingredients: Return the drained pasta to the pot on low heat. Add the sausage slices, roasted vegetables, and any residual sauce from the sheet pan. Pour in approximately ⅓ cup of the reserved pasta water, the balsamic reduction, and grated parmesan cheese. Stir everything well to combine and create a cohesive sauce.
- Serve: Plate the pasta and garnish generously with additional parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Make sure to spread the vegetables in a single layer on the sheet pan for even roasting.
- Reserve pasta water before draining to help loosen the sauce and bind ingredients together.
- If you prefer spicier sausage, choose hot Italian sausage instead of mild.
- You can substitute rigatoni with penne or another tubular pasta if preferred.
- The balsamic glaze adds a sweet tangy finish but can be omitted if unavailable, or substituted with a little extra balsamic vinegar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
