I may take your suggestion and up the fennel ratio next time! Perhaps it will be the kale or pork belly of 2016! This video is about some fast and easy penne pasta that I made with some spicy Italian sausage, and a simple creamy tomato sauce. Share This: Print. I love it when I’m tooling around for a recipe to use up particular ingredients I have and I find the perfect one. Just made this recipe tonight. Ooohhh – You should definitely try cooking with it this fall Rachel! 1/4 teaspoon dried red pepper flakes. Thanks to that dynamic duo, this simple pasta dish also happens to reach the perfect pinnacle of subtle spice and sweetness. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce. Drain the fennel, and rinse under cold running water until cool enough to handle. Tomatoes and fennel pair well together, especially in summer — fennel, also called anise, has similar cooling properties to cucumber. I need to find some! Finely slice the fennel (removing the tops and bottom and keeping some fronds for garnish). I agree on all of those points Salvatore! Whether you want to make your own pasta dough or you’re choosing from dozens of different types of pasta, there’s a pasta shape to complement every pasta recipe! Boil the pasta until just short of al dente. Save Recipe. Very disappointed.. I used full fat ricotta cheese because the taste is just so much more worth it than the low fat varieties. So much effort. 4 ratings 5.0 out of 5 star rating. Roast until golden … Fennel recipes. E asy, quick, and a real crowd pleaser of a pasta, with sweet, soft fennel and crispy nuggets of sausage. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Remove the hard core in the middle, then cut … Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden. The licorice flavor really tones down when it’s cooked, but I like it raw, anyway. While the water for pasta boils, remove the bottom of fennel. I’d LOVE to hear how you like it! I keep reading recipes including fennel. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm. Cut the fennel in half, then quarters and cut each quarter in half lengthways. I’m may just be in food love with this dish… And fennel. I’m such a timid cook– in step 5, what do you do with the breadcrumbs and cooked garlic, shallot and parsley after you wipe the pan? Taste for salt and add some if needed. Can’t wait to try this recipe!! Heat a medium pot of salted water to boiling on high. Yep, fennel comes with its own garnish, how cool is that? Bring a large pot of lightly salted water to a boil. Add the roasted fennel, minced fennel fronds and reserved cooking water. Will be added to our regular menu! Add the fennel and season with salt … Simmer for about 10 minutes or until the fennel can be easily pierced with a fork. Prosciutto Wrapped Pork Tenderloin with Fennel & Rice Stuffing. Very tasty! Follow me on Instagram and on Facebook. It is a great vegetarian sauce to serve with pasta, ideally long pasta, like spaghetti, or homemade pici pasta, but any pasta shape will do. What is fennel and why eat it. Peel and finely mince the garlic and shallots. ♥. This recipe was originally posted in October 2015. It. It’s topped with dollop of ricotta cheese for extra richness. Slice the cooked fennel bulbs on the horizontal, so that the slices have the appearance of 1/4 inch … When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until translucent. This Fennel Pasta recipe features fresh linguini tossed in a light lemon sauce with roasted fennel. And my recipe for fennel tomato sauce gets an added anise hit with a splash of ouzo or Pernod, just to liven things up. Season with salt and pepper to taste, and transfer to a small bowl. I can’t get enough of it!!! Pasta with Fennel and Sausage is quick to impress and because of that, has quickly climbed up the ladder on my list of favorite pasta dishes. In a large skillet, melt butter over medium heat. After the pasta is cooked together with the sauce, you’ll top the bowls of pasta with the breadcrumb mixture, the remaining half of the parsley, and a dollop of ricotta. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. Bring a large pan of water to the boil and cook the pasta for 10-12 minutes until al dente (firm to the bite). Save the leafy fronds for garnish. And with only about 20 minutes of preparation time, it's an easy way to quickly quench a craving for home cooking. I’ve revised the recipe to be a bit more clear. This was delicious! Hey there. Fennel is quickly becoming one of my favorite ingredients, but I was a bit hesitant to use it at first. This stuff packs a lot of flavor, so use less than you think you need at first. At first I was a bit timid to eat it raw, but it’s delicious that way as well! This is my third fennel post on the blog in a little over a year – We can be addicts together! I also used two fennel bulbs, so our ratio of fennel to pasta was much higher (we love fennel in our house). Required fields are marked *. This is the first time I cook with fennel. Fennel after roasting has no taste at all . Not so when it’s thinly sliced. With this fennel pasta dish, I took on a new way (for me) to serve fennel – Roasted. By Hank Shaw on August 7, 2012, Updated March 25, 2020 - 10 Comments. 33 Items Magazine subscription – save 44% and get a cookbook of your choice Play around with this delicate aniseed-flavoured bulb. Preheat the oven to 350 degrees F (175 degrees C). Pre-heat oven to 400°F (200°C), lightly grease a medium baking dish. When the oil is hot, add … Add the fennel seeds and crushed red pepper and cook until fragrant, about 1 minute. I love fennel, lots and lots of fennel. Place on a lined baking tray and drizzle with the olive oil, rub to coat evenly and spinkle with a pinch of salt. Yep… Yum. Learn how your comment data is processed. Like you would with cabbage, slice out … For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Toss the fennel, oil, salt and pepper in a baking sheet, and arrange in an even layer. This was absolutely delicious! Your email address will not be published. The original fennel pasta recipe remains the same. I subbed 1/2 cup of water for 1/2 cup of white wine when heating the lemon zest, juice and olive oil. Generally speaking, foods that are bright are the most nutritious but don’t underestimate just how healthy fennel is. Times to ensure they are well covered try this recipe in a skillet! 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