Alongside savory Italian sausage, our flavorful Fennel Pollen is the star of this simple, showy pasta dish. With hints of licorice and honey, the sweet fennel flavor is brightened by citrus zest and fresh herbs.

Prep time: 5 min

Cook time: 15 min

Total time: 20 min

Spaghetti with Italian Sausage, Fennel Pollen, Citrus and Mint
Copyright Recipe © 2015 Woodland Foods


  • 2 Tablespoons Unsalted Butter

  • 6 Tablespoons Olive Oil

  • 2 Links Hot Italian Sausage, removed from casings

  • 6 Cloves Garlic, minced

  • 1 Pound Spaghetti, cooked al dente

  • 1/2 Lemon, zested and juiced

  • 1/2 Orange, zested and juiced

  • 1/4 Cup Fresh Mint Leaves, thinly sliced

  • 2 Teaspoons Fresh-Leaf Parsley, finely chopped

  • 1 Teaspoon Fennel Pollen

  • Kosher Sea Salt Flakes

  • Fine Ground Black Pepper


  1. Melt butter and olive oil in large skillet over medium-high heat. Add Italian sausage and brown, breaking into small bits with spoon. Reduce heat to medium-low, add garlic and sauté for 1 minute.

  2. Add spaghetti to skillet, and toss to combine using tongs. Add orange zest, lemon zest, lemon juice, mint, parsley and Fennel Pollen. Season with salt and pepper ,and toss again to combine. Serve immediately.