Creamy Italian Sausage and Caramelized Fennel Skillet

Name: Creamy Italian Sausage and Caramelized Fennel Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g Italian sausage, casings removed; 2 medium fennel bulbs (about 400 g), trimmed and thinly sliced; 1 small yellow onion (about 100 g), finely diced; 3 cloves garlic, minced; 2 tbsp olive oil; 100 ml dry white wine; 250 ml heavy cream; 100 g grated Parmesan cheese; 1 tsp fresh thyme leaves; Salt, to taste; Freshly ground black pepper, to taste; Fresh flat-leaf parsley, chopped (for garnish)

Rich, velvety cream melds with sweet caramelized fennel and savory Italian sausage in a skillet dish that’s both hearty and refined.

Prep15 minCook30 minTotal45 minServes4Difficultymedium

Method

How to make it

01
Heat 1 tbsp olive oil in a large heavy skillet over medium-high heat until shimmering.
02
Add the Italian sausage, breaking it into small pieces with a wooden spoon; cook, stirring occasionally, until browned and cooked through, about 7 minutes. Transfer to a plate and set aside.
03
Lower heat to medium and add remaining 1 tbsp olive oil to the same skillet.
04
Add the sliced fennel and diced onion; sauté, stirring occasionally, until vegetables soften and begin to caramelize, about 12 minutes. Stir every 3 minutes to encourage even browning.
05
Add the minced garlic and fresh thyme; cook, stirring, until fragrant, about 1 minute.
06
Pour in the white wine to deglaze the pan, scraping up browned bits; simmer until reduced by half, about 3 minutes.
07
Return the sausage to the skillet and stir to combine with vegetables.
08
Reduce heat to low and stir in the heavy cream and grated Parmesan until smooth and creamy. Cook gently until sauce thickens slightly, about 5 minutes.
09
Season with salt and freshly ground black pepper to taste.
10
Remove from heat and garnish with chopped parsley. Serve warm, ideally with crusty bread or polenta.

From the editor

Cooking tips

Use thinly sliced fennel to ensure it softens and caramelizes evenly without burning.
If you prefer less fat, swap half of the heavy cream for whole milk, but keep the cooking temperature low to prevent curdling.
To make ahead, cook through step 7, cool, and refrigerate. Reheat gently, then add cream and Parmesan just before serving.
For a non-alcoholic version, replace white wine with equal parts chicken broth and a squeeze of lemon juice for acidity.

Published August 8, 2026