My famous Sausage & Fennel Pasta recipe | Chef Dez

By Chef Dez | Apr 16, 2014

As a cookbook author and culinary instructor, I write a lot of recipes.

Probably the most favorite pasta recipe of the masses would by my Famous Sausage & Fennel Pasta. This recipe is in my Volume 3 cookbook in the “Chef Dez on Cooking” cookbook series.

How it became “famous” is that I have made it for years for family gatherings and everyone always asks for the recipe. My response was always “I don’t have it written down – it’s just in my head!” So finally I put it to paper.

FYI: “vegetable stock paste” is vegetable stock that has been reduced to a paste form. It can be found in most major grocery stores down the broth or spice aisles.

The most popular brand is “Better Than Bouillon” made by Superior Touch. It comes in small glass jars and other flavors, such as beef, chicken and turkey. By the way, the words “stock” and “broth” are interchangeable.

Happy cooking!

Dez’s Famous Sausage & Fennel Pasta

3 tbsp olive oil

1 lb mild Italian sausage, casings removed

1 medium onion, diced very small

4 - 6 large cloves of garlic, minced

2 tbsp dry fennel seed

1 tsp salt

A few grinds of black pepper

1 – 5.3 ounce can tomato paste

1 – 26.9 ounce can of diced tomatoes

1 cup of full-bodied red wine

1 tsp vegetable stock paste

2 tbsp white sugar

14 ounces penne pasta or other favorite pasta shape

1 cup whipping cream

Chopped fresh parsley, for garnish

Grated Parmigiano Reggiano cheese, for garnish

Add the olive oil, sausage, onion, garlic, fennel seed, salt and pepper to a large heavy bottomed pan.

Turn the heat on to medium-high and cook, while breaking up the sausage, until the sausage is fully cooked and in small pieces, about 8 to 12 minutes.

Stir in the tomato paste, diced tomatoes, wine, vegetable paste and sugar. Bring to a boil and reduce over medium heat until the sauce becomes very thick, about 10 to 15 minutes.

Cook your pasta in boiling, liberally salted water to desired consistency (about 13 to 15 minutes for penne, but read your package instructions) during this step.

Once the sauce has reduced, stir in the whipping cream and then the cooked and drained pasta. Serve immediately garnished with parsley and grated Parmigiano Reggiano.

Makes about six portions.

Chef Dez is a food columnist, culinary instructor and cookbook author. Visit him at Send your food/cooking questions to or P.O. Box 2674, Abbotsford, BC V2T 6R4.

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