Description
This Sheet Pan Fennel & Sausage Pasta is a flavorful, easy-to-make meal combining roasted fennel, red onion, and cherry tomatoes with savory Italian sausage and rigatoni pasta. Tossed with a tangy balsamic and olive oil sauce then finished with parmesan cheese, this dish offers a perfect balance of roasted vegetables and hearty sausage, all prepared conveniently on a single sheet pan and stovetop pasta.
Ingredients
Vegetables
- 1 bulb fennel
- 1 medium sized red onion
- 8 ounces cherry tomatoes (halved)
Sauce
- 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
Main Ingredients
- 5 mild Italian sausages
- 8 oz rigatoni pasta
- ½ cup grated parmesan cheese (plus more for garnish)
- 1 cup reserved pasta water
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for roasting the vegetables and sausages.
- Prepare Vegetables: Cut the fennel bulb in half then thinly slice each half. Cut the red onion in half and thinly slice it as well. Place the sliced fennel, red onion, and halved cherry tomatoes evenly on a sheet pan.
- Make and Toss with Sauce: In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Pour this dressing over the veggies on the sheet pan and toss well to coat all pieces evenly. Spread the vegetables out in a thin layer for even roasting.
- Initial Roasting: Transfer the sheet pan to the preheated oven and bake for 20 minutes to begin roasting the vegetables. After 20 minutes, remove from the oven and stir the veggies to prevent burning.
- Add Sausage and Continue Roasting: Move some of the vegetables aside to create five small spaces on the sheet pan. Place the Italian sausages into these spaces and return the pan to the oven. Bake for an additional 20 minutes until the fennel is tender and golden brown, and the sausages are fully cooked.
- Cook Pasta: While the veggies and sausages roast, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Slice Sausages: Remove the sausages from the sheet pan and cut them into ¼ inch thick slices once cool enough to handle.
- Combine Pasta and Ingredients: Return the cooked and drained pasta to the pot, set to low heat. Add the sausage slices, roasted vegetables, and any juices/sauce left on the sheet pan. Pour in about ⅓ cup of reserved pasta water, balsamic glaze, and grated parmesan cheese. Stir well to combine and loosen the sauce, adding more pasta water as needed for desired consistency.
- Serve: Spoon the pasta mixture onto plates and garnish with additional parmesan cheese. Serve warm and enjoy this hearty, roasted vegetable and sausage pasta dish.
Notes
- Be sure to reserve some pasta water before draining to help create a cohesive sauce.
- You can adjust the amount of balsamic glaze to taste for added sweetness or tang.
- If you prefer a spicier sausage, substitute mild Italian sausages for hot Italian sausages.
- Roasting the fennel until golden enhances its natural sweetness and flavor.
- Using a sheet pan saves cleanup by cooking vegetables and sausage together.
