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 mit Salsiccia, Fenchel & frischer Minze
Kochutensilien
- 1 Große Pfanne
- 1 Schneidebrett & Messer
- 1 Großer Kochtopf
- 1 Reibe
- 1 Schüssel zum Mischen
Zutaten
Für die Pasta:
- 180 g Linguine
- 2 Salsiccia-Würste mild oder scharf, je nach Vorliebe
- 1 kleiner Fenchel in dünne Streifen geschnitten
- 1 Knoblauchzehe fein gehackt
- 2 EL Olivenöl
- 1 Bio-Zitrone Abrieb & 1 EL Saft
- 1 Handvoll Minzblätter grob gehackt
- 30 g frisch geriebener Pecorino
- Salz & Pfeffer
Zubereitung
Vorbereitung:
- Fenchel waschen, halbieren, Strunk entfernen und in feine Streifen schneiden.
- Salsiccia aus der Haut drücken und grob zerteilen.
- Minze hacken, Zitronenschale abreiben und Saft auspressen.
Pasta kochen:
- Linguine in Salzwasser al dente garen, dabei etwas Kochwasser auffangen.
- Abgießen und beiseitestellen.
Pfanne vorbereiten:
- Olivenöl in einer großen Pfanne erhitzen.
- Salsiccia anbraten, bis sie Farbe bekommt, dann Fenchel und Knoblauch hinzufügen.
- 5–7 Minuten sanft braten, bis der Fenchel weich ist.
Fertigstellen:
- Pasta in die Pfanne geben, etwas Kochwasser und Zitronensaft dazugeben.
- Pecorino unterrühren, mit Minze und Zitronenabrieb abschmecken.
- Mit Salz und Pfeffer würzen und sofort servieren.
Empfohlene Beilagen
- Rucolasalat mit Parmesan
- Gegrilltes Ciabatta
- Gebratene Zucchini mit Knoblauch
