An indulgent and flavour-packed Tuscan Sausage Pasta made with tomato, white wine, fennel seeds and garlic. This simple recipe is ready in about 30 minutes — serve with plenty of crusty bread to soak up the sauce.
We’ve been making this dish for years and it never stops being comforting. The key is using good Tuscan sausages — they bring red wine, garlic and fennel flavour to the sauce. Because these sausages are often well seasoned with salt, taste the sauce before adding any extra salt.
You can find Tuscan sausages at an Italian deli or supermarket; not all brands are the same. A good fennel sausage will replicate the authentic taste if you can’t source a local Tuscan variety.
See the recipe below for ingredient notes, step-by-step photos, tips and variations. For the printable recipe, scroll to the bottom of the post where the full recipe card appears.
Ingredients
Photo below shows the ingredients and some helpful notes on substitutions.
Ingredient notes and substitutions
- Tuscan sausages – If Tuscan sausages aren’t available, choose a high-quality Italian sausage with fennel and garlic to get a similar flavour.
- Garlic – Use fresh garlic (1–2 cloves depending on taste). Avoid substituting with dried garlic powder for this recipe.
- Fennel seeds & chilli flakes – These add aroma and a gentle heat. Keep the chilli flakes modest for subtle warmth.
- White wine – An Italian white such as Vermentino or Pecorino works well, though red wine can be used instead.
- Passata – (called tomato purée in some regions) Use a quality brand for the best tomato flavour.
- Pici pasta – Pici works beautifully but the sauce is excellent with spaghetti, rigatoni, penne or other preferred pasta shapes.
Step by step photos and instructions
Brown the sausage – Heat olive oil in a large frying pan. Remove sausages from their casings and break the meat up with a wooden spoon, frying until nicely browned.
Add chopped garlic, fennel seeds and chilli flakes and sauté 1–2 minutes until the garlic is fragrant but not browned. Pour in the white wine and reduce by about half.
Add the tomato & simmer – Stir in the passata and simmer gently for 25–30 minutes, until the sauce thickens and reduces slightly. Taste and season with salt and pepper only if needed.
Add pasta – About 10 minutes before the sauce is ready, cook pasta until al dente following packet instructions. For long pasta choose Pici or spaghetti; for short shapes use rigatoni, penne or trofie. Drain and add the pasta directly into the sauce, tossing until thoroughly coated. Serve with freshly grated Parmigiano Reggiano.
Recipe tips and FAQs
- Use quality ingredients – The sausages and tomatoes have the biggest impact on flavour, so choose well.
- Taste before seasoning – Because Tuscan sausages can be salty, add extra salt only after tasting the finished sauce.
- Pasta – Pici is traditional for long strands; for short pasta, try trofie or rigatoni. Any pasta you love will work.
Italian sausages vary by region. Tuscan sausages tend to be sweeter and are often seasoned with salt, red wine, fennel and garlic. Local supermarket varieties in Italy can differ from brand to brand.
More Italian sausage recipes to try
Pasta
Creamy Tomato Pasta with Italian Sausage
Pasta
Sausage Pasta Bake – Spicy and Creamy
Antipasti
Fried Sausage Stuffed Olives – Delicious And Crispy
Gnocchi
Easy Sausage Ragu With Ricotta Gnocchi
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Easy Tuscan Sausage Pasta
By Emily
Ingredients
- 1 tablespoon olive oil
- 3–4 large Tuscan sausages with fennel (about 400g)
- 1 clove garlic
- 2 ½ cups (700g) passata (tomato purée)
- ¼ cup white or red wine (70ml)
- 1 teaspoon fennel seeds
- ½ teaspoon chilli flakes
- 1 lb (500g) Pici pasta (dried or fresh) or other pasta
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large frying pan. Remove sausages from their casings and break the meat up with a wooden spoon. Fry until browned.
- Add chopped garlic, fennel seeds and chilli flakes. Sauté 1–2 minutes until fragrant but not browned. Add the wine and reduce by half.
- Stir in the passata and simmer for 25–30 minutes until the sauce has thickened. Taste and add salt and pepper only if needed.
- About 10 minutes before the sauce is ready, cook the pasta until al dente. Add the drained pasta to the sauce and toss to coat. Serve with grated Parmigiano Reggiano.
Notes
- Tuscan sausages – Regional Italian sausages vary; Tuscan varieties are typically sweet and seasoned with salt, wine, fennel and garlic.
- Use quality ingredients – Good passata and sausages make a big difference to the final flavour.
- Storage – The sauce keeps in the fridge for 2–3 days and reheats well; freeze for up to 4 months.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise stated.
- For canned or jarred tomatoes I recommend trusted brands for consistent flavour.
- All vegetables are medium sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven where relevant.
Nutrition
Nutrition information is an approximation and provided for guidance only.