Explore with Flavor: Salsiccia and Fennel Spaghetti Recipe for Wanderlust Bliss


Dear everyone,

Tomorrow marks Ascension Day, and I’m eagerly anticipating a brief yet enchanting escape to the mesmerizing city of Lisbon. Lisbon is known for its winding cobblestone streets, vibrant neighborhoods, and breathtaking views of the Tagus River. It offers an irresistible blend of history and modern charm. From the historic Alfama district to the trendy streets of Bairro Alto, every corner holds a promise of discovery.

The culinary scene in Lisbon is also a feast for the senses. You can indulge in the iconic Pastel de Nata, a delectable custard tart with a crispy crust, or savor the flavors of Bacalhau à Brás, a classic Portuguese dish featuring salted cod. The city’s vibrant markets, such as Mercado da Ribeira, offer an array of fresh seafood, cheeses, and artisanal products that reflect the rich gastronomic tapestry of the region.

As I am out exploring the atmospheric streets and savor the local specialties, why don’t you share your own travel plans in the comments below. I’d love to know what you have planned!

Meanwhile, if you’re craving a culinary journey, consider whipping up this delightful recipe for Spaghetti with authentic Italian Fennel Salsiccia—a flavorful escape for your taste buds while I’m off on my own Lisbon adventure.

See you soon, and warmest regards!

Spaghetti with Salsiccia and Fennel

Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 1 Cooking pot large, for the pasta
  • 1 Frying pan
  • 1 Chopping board
  • 1 Chopping knife
  • 1 Strainer


  • 500 g Spaghettoni regular spaghetti will also do the job
  • 1 small Bulb of fennel
  • 400 g Italian fennel salsiccia sausages
  • 1 Red onion
  • 2 cloves Garlic
  • 1 splash Noilly Prat a dry white wine will also do the job
  • 500 g Canned pomodorini tomatoes
  • 1 Star anise
  • 1 tbsp Fennel seeds
  • Salt and pepper
  • Olive oil
  • Parmesan cheese


  • Prep:
    Start by bringing a large pot of water for the pasta to a boil.
    Peel and finely dice the onion and garlic.
    Wash the fennel, cut in half, remove the fennel fronds but do not toss them away, save them for later, remove the core, and slice finely.
    Remove the sausage meat from the casing and shape it into small balls with moistened hands.
  • The Sauce:
    Heat a splash of olive oil in your frying pan, brown the sausage balls evenly, add chopped garlic and onion, sauté until translucent.
    Add the fennel and sauté until glossy. Stir regularly.
    Deglaze with Noilly Prat, let it reduce for 3-4 minutes, add the tomatoes.
    Reduce heat and let the sauce simmer gently.
    Crush the fennel seeds in a mortar, add them, along with the star anise and to the sauce. Season with pepper.
  • The Pasta:
    Add salt to the boiling water.
    Cook pasta very al dente according to package instructions, reserve half a ladle of pasta water, drain, and return pasta to the pot.
    Remove the star anise and peppercorns, add it to the pasta together with the pasta water. Mix well and let it rest, to reach al dente pasta perfection.
    Grate Parmesan, finely chop fennel fronds, and arrange nicely in deep plates.
    Garnish with Parmesan and fennel fronds.

This recipe is one of my favorite weeknight options. It’s so tasty and at the same time so easy and quick to make. Make sure to choose good sausages as they infuse the aroma to the sauce.

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