Fresh flavour meets Mediterranean elegance
An uncomplicated but aromatically deep pasta dish for spring and summer: salsiccia adds savoury depth, fennel provides sweet and spicy freshness and mint adds a surprising twist. Together with pasta cooked al dente, this dish is the perfect stage for a Sicilian red wine with freshness and structure.
Brief summary of the recipe
Savoury Italian salsiccia is sautéed in olive oil and combined with thinly sliced fennel. A squeeze of lemon juice and fresh mint add lightness while the pasta absorbs the flavours. Rounded off with a little pecorino, the result is a balanced, fresh pasta dish – ideal for spring days with a glass of Cerasuolo di Vittoria.
Ideal wine accompaniment: Cerasuolo di Vittoria DOCG (Sicily, Italy)
The Cerasuolo di Vittoria from Sicily combines freshness and elegance with Mediterranean flavour. Its aromas of sour cherries, dried herbs and gentle spice go perfectly with savoury salsiccia. The wine’s fine acidity emphasises the lightness of the mint and cuts through the fat of the sausage, while the silky tannins blend harmoniously with the fennel. An ideal match for this spicy but spring-like pasta.
Another 5 wine recommendations for this dish
1. Montepulciano d’Abruzzo DOC (Abruzzo, Italy)
A fruity, medium-bodied red wine with aromas of black cherries, herbs and a hint of liquorice. The earthy structure of the Montepulciano supports the spiciness of the salsiccia and harmonises well with the fennel. The gentle tannin structure complements the dish without dominating it.
2. Schiava/Vernatsch DOC (South Tyrol, Italy)
An elegant, light red wine with notes of red berries and almond blossom. The delicate fruit and lively acidity lift the dish and emphasise the freshness of the mint. Ideal for warm days with pasta dishes that require some depth but also lightness.
3rd Beaujolais-Villages AOC (Gamay, France)
This Gamay impresses with its freshness, floral notes and lively cherry fruit. The light tannin structure goes very well with the spicy salsiccia, while the fruitiness supports the fennel and mint. A cheerful, playful companion.
4. Rosso di Montalcino DOC (Tuscany, Italy)
A young Sangiovese with bite, fruit and herbal spice. The bright acidity and finely structured tannins contrast the meatiness of the sausage and bring dynamism into play. Particularly exciting with dishes with herbal flavours such as mint.
5th Blaufränkisch DAC (Mittelburgenland, Austria)
With notes of dark berries, black pepper and a taut structure, this Blaufränkisch offers an exciting contrast to the salsiccia. The herbal spice is carried by the fennel, while the fine acidity and minerality add freshness.
The recipe:
Pasta with salsiccia, fennel & fresh mint
Cooking utensils
- 1 Large pan
- 1 Cutting board & knife
- 1 Large saucepan
- 1 Grater
- 1 Bowl for mixing
Ingredients
For the pasta:
- 180 g Linguine
- 2 Salsiccia sausages Mild or spicy, depending on your preference
- 1 small fennel cut into thin strips
- 1 Garlic clove finely chopped
- 2 Tbsp olive oil
- 1 Organic lemon zest & 1 tbsp juice
- 1 Handful of mint leaves roughly chopped
- 30 g freshly grated pecorino
- Salt & pepper
Preparation
Preparation:
- Wash the fennel, cut in half, remove the stalk and cut into fine strips.
- Press the salsiccia out of the skin and roughly chop.
- Chop the mint, grate the lemon zest and squeeze out the juice.
Cook pasta:
- Cook the linguine in salted water until al dente, reserving some of the cooking water.
- Drain and set aside.
Prepare the pan:
- Heat the olive oil in a large pan.
- Fry the salsiccia until it begins to color, then add the fennel and garlic.
- Roast gently for 5-7 minutes until the fennel is soft.
Finish:
- Add the pasta to the pan, add a little cooking water and lemon juice.
- Stir in the pecorino, season with mint and lemon zest.
- Season with salt and pepper and serve immediately.
Recommended side dishes
- Rocket salad with parmesan
- Grilled ciabatta
- Roasted zucchinis with garlic
