Creamy Sausage Bucatini with Fennel and Spinach

Creamy, rich and a bit unexpected! A wonderful weeknight meal option for the whole family! Easy to change up the protein, too, if sausage isn’t your thing. Enjoy!

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Creamy Sausage Bucatini with Fennel and Spinach

Course: Main Course
Keyword: Gluten Free, Under 30 Minutes, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 1 Tbsp olive oil
  • 1 lb chicken sausage links cut into 1/4” slices
  • 1 shallot minced
  • 3 cloves garlic minced
  • 1 fennel bulb white parts only, roughly chopped, reserve fronds for garnish
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 can coconut milk
  • 1 tsp paprika
  • 1 lb bucatini or favorite pasta
  • 4 Tbsp cream cheese
  • 1-2 Tbsp harissa
  • 2 cups fresh spinach


  • Fill a large stockpot with water and bring to a boil. Heavily salt the water.
  • While waiting for water to boil, prep sauce. Heat large nonstick skillet over medium high heat. Add olive oil and sausage. Cook 5-7 minutes or until lightly browned. Using a slotted spoon, remove sausage from pan and set aside.
  • Turn heat down to medium. Carefully add shallot, garlic and fennel to pan. Season with salt and pepper. Cook 5 minutes or until slightly translucent.
  • Add coconut milk and paprika. Whisk to combine. Bring to boil and turn down to low. Cover and cook for 4-5 minutes.
  • Add pasta to boiling water. Cook 9-10 minutes or until al dente.
  • Add cream cheese and harissa to sauce. Whisk well. Cover.
  • Using tongs, transfer cooked pasta to sauce. Add sausage and spinach. Use tongs to combine.
  • Add 1/4 – 1/2 cup reserved pasta water, if needed, to get desired sauce consistency.
  • Garnish with drizzle of olive oil and fennel fronds.
  • Note, you can easily sub out any protein here if you prefer chicken, shrimp, etc.


Serves 4-6
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