Fennel Pepper Spaghetti Recipes

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THREE-PEPPER AND ONION SPAGHETTI



Three-Pepper and Onion Spaghetti image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seeds, 1/2 palmful
1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced
2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced
1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes
1 large onion or red onion, quartered lengthwise and thinly sliced
3 to 4 garlic cloves, chopped
Freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken or vegetable stock
1 (28-ounce) can crushed Italian tomatoes
2 tablespoons butter, cut into small pieces
Grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, shredded or torn

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
  • Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
  • Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS



Spaghetti with fennel, anchovies, currants, pine nuts & capers image

Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple

Provided by Diana Henry

Categories     Dinner, Lunch, Pasta, Supper

Time 25m

Yield Serves 4-5

Number Of Ingredients 11

2 fennel bulbs
400g spaghetti
50ml extra virgin olive oil
3 garlic cloves , finely sliced
100g jar anchovy fillets in olive oil, roughly chopped
½tsp dried chilli flakes
70g currants , soaked in boiling water for 5 mins and drained
2 ½ tbsp capers , rinsed
1 small pack flat-leaf parsley , leaves picked and finely chopped
75g pine nuts , toasted
good squeeze of lemon juice

Steps:

  • Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
  • Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
  • Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.

Nutrition Facts : Calories 579 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium

PAPPARDELLE WITH QUICK FENNEL RAGU



Pappardelle with Quick Fennel Ragu image

Poaching the meat is the secret behind this tender Papparadelle with Quick Fennel Ragu. Grated Parmesan and red-pepper flakes add lively flavor-and color.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 55m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 cup finely chopped onion
1 cup finely chopped fennel, plus chopped fronds for serving
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 cloves)
2 tablespoons tomato paste
1 pound ground beef (85 percent lean), preferably grass-fed
1 can (28 ounces) whole peeled tomatoes, pureed
1 pound pappardelle
Grated Parmesan and red-pepper flakes, for serving

Steps:

  • Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon. Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.
  • Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, 1/4 cup pasta water, and remaining 2 tablespoons oil. Toss to evenly coat pasta, adding more pasta water as needed. Serve, topped with fennel fronds, cheese, and pepper flakes.

SPICY SPAGHETTI WITH FENNEL AND HERBS



Spicy Spaghetti with Fennel and Herbs image

Provided by Ross Dobson

Yield Makes 8 servings

Number Of Ingredients 12

1 3-ounce package pancetta (Italian bacon), chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
1 1/2 cups low-salt chicken broth
4 tablespoons finely chopped fresh Italian parsley, divided
2 tablespoons fresh lemon juice
11/2 teaspoons crushed fennel seeds
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided

Steps:

  • Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.
  • Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.
  • Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER



Pasta with Garlic, Fennel and Roasted Red Pepper image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

3 large cloves garlic, sliced thin
4 tablespoons olive oil
1 cup sliced fennel
1 red bell pepper, cut into strips
1/4 teaspoon dried red pepper flakes
1/2 cup chicken broth
1/2 pound penne, cooked and drained
Snipped fennel fronds
Freshly grated Parmesan cheese

Steps:

  • In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.

FENNEL-PEPPER SPAGHETTI



Fennel-Pepper Spaghetti image

I had a memory of a wonderful pasta sauce with fennel seed in it from long-ago days living in San Francisco, so I did a google search. This recipe, from Rachel Ray, came up. It's nothing like what I remembered, but it's totally delicious -- and hubby, who can be picky about vegetarian fare, completely agreed!

Provided by lecole54

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon salt
1/4 cup olive oil, extra-virgin
2 teaspoons fennel seeds
1 red onion, quartered then thinly-sliced
1 red bell pepper, quartered lengthwise, seeded, and sliced
2 cubanelle peppers, quartered lengthwise, seeded, and thinly-sliced
3 garlic cloves, finely chopped (or grated)
1/2 teaspoon red pepper flakes
1 cup chicken stock (can substitute vegetable stock)
1 (28 ounce) can tomatoes (San Marzano)
black pepper, to taste
salt, to taste
1/2 cup basil, torn (or thinly sliced)
1/4 cup flat leaf parsley, chopped
2 tablespoons butter, cut into small pieces
1/2 cup parmigiano-reggiano cheese, grated

Steps:

  • Place a large pot of water over high heat to boil the pasta. Salt water and cook pasta to al dente.
  • While the pasta is cooking, place a large skillet over medium-high heat and add olive oil.
  • Add fennel seeds, toaste a minute, and then add the peppers and onions. Cook for 5 minutes, then stir in garlic and crushed pepper, season with salt and pepper and cook 3 minutes more, then stir in stock and tomatoes. Break up tomatoes with a wooden spoon or potato masher, and simmer the sauce to thicken while the pasta cooks.
  • When the pasta is almost done, stir most of the basil and parsley into the sauce, saving a little for garnish.
  • Drain the pasta and return to the hot pot with butter, cheese, and sauce, and toss to combine.
  • Serve in shallow bowls topped with the extra basil and parsley, as well as extra cheese.

Nutrition Facts : Calories 311.6, Fat 23.6, SaturatedFat 7.6, Cholesterol 24.3, Sodium 2068.2, Carbohydrate 19.1, Fiber 5.2, Sugar 10.2, Protein 8.8

FENNEL SPAGHETTI



Fennel spaghetti image

Low fat and low calorie, this fennel spaghetti is a healthy vegetarian meal for two. Make it as an easy midweek meal and garnish with parsley and parmesan

Provided by Elena Silcock

Categories     Dinner, Pasta, Supper

Time 45m

Number Of Ingredients 8

1 tbsp olive oil , plus extra for serving
1 tsp fennel seeds
2 small garlic cloves , 1 crushed, 1 thinly sliced
1 lemon , zested and juiced
1 fennel bulb , finely sliced, fronds reserved
150g spaghetti
½ pack flat-leaf parsley , chopped
shaved parmesan (or vegetarian alternative), to serve (optional)

Steps:

  • Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.
  • Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.

Nutrition Facts : Calories 321 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

FENNEL-PEPPER SPAGHETTI



Fennel-Pepper Spaghetti image

Yum-o! Packed with veggiies and seasoned with fennel seeds, this is flavorful! Adapted from the Rachael Ray show.

Provided by Sharon123

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

salt
1 lb spaghetti (I like angel hair)
1/4 cup extra virgin olive oil
3 -4 garlic cloves, finely chopped
2 teaspoons fennel seeds
1 red onion, quartered, sliced
1 red bell pepper, quartered lengthwise, seeded, sliced
1 green bell pepper, quartered lengthwise, seeded, sliced
1 cubanelle pepper, quartered lengthwise, seeded, sliced
1/2-1 teaspoon red pepper flakes (to taste)
1 cup vegetable stock (or chicken broth)
1 (28 ounce) can crushed tomatoes (or whole tomatoes)
ground black pepper
1/2 cup fresh basil, chopped
1/4 cup flat leaf parsley, chopped
2 tablespoons butter
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook to al dente according to package directions(about8-10 minutes) and drain. Return pasta to the pot it was cooked in and set aside.
  • While the pasta is cooking, place a large skillet over medium-high heat and pour in 1/4 cup olive oil.
  • Add the garlic and fennel seeds to the pan and cut the rest of the vegetables.
  • Add in the onion, peppers and red pepper flakes to the pan and cook until the veggies are tender, about 6-7 minutes.
  • Add the vegetable or chicken stock and tomatoes to the pan (if using whole tomatoes, break them up using a wooden spoon or potato masher).
  • Bring the sauce up to a boil, reduce heat to simmer, season with salt and pepper and cook until slightly thickened, about 5 minutes. Stir in the basil and parsley.
  • Toss the butter and cheese with the cooked pasta, then add the tomato sauce and toss well to combine.
  • Serve and enjoy!

Nutrition Facts : Calories 727.2, Fat 24.5, SaturatedFat 7.7, Cholesterol 22.5, Sodium 648.6, Carbohydrate 107, Fiber 9.2, Sugar 13.3, Protein 21.9

ORECCHIETTE WITH FENNEL, SAUSAGE, AND SWEET PEPPERS



Orecchiette with Fennel, Sausage, and Sweet Peppers image

Orecchiette pasta with fennel, sausage, and sweet peppers.

Provided by Christopher Stolworthy

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 8

Number Of Ingredients 10

1 pound bell peppers, sliced
1 bulb fennel, cored and quartered
2 tablespoons olive oil
1 tablespoon dried thyme
1 pound Italian sausage
1 medium shallot, minced
1 (16 ounce) package orecchiette pasta
2 tablespoons tomato paste
2 cloves garlic, minced
1 cup basil leaves

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
  • Roast in the preheated oven until tender, 8 to 10 minutes.
  • Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot; saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
  • Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 50.8 g, Cholesterol 22.3 mg, Fat 15.4 g, Fiber 4.6 g, Protein 16 g, SaturatedFat 4.2 g, Sodium 495.2 mg, Sugar 4.4 g

PASTA WITH FENNEL AND ONIONS



Pasta with Fennel and Onions image

We took a cooking class and this is the recipe that we learned. We LOVE it! The fennel gives the flavor palette a unique twist. We combine it with Allrecipes' Grilled Sausage with Pepperonatta for a family-style feast!

Provided by cookinwithmom

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

2 large fennel bulbs
2 onions
½ cup extra-virgin olive oil
1 cup white wine
1 (16 ounce) package linguine pasta
4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice
2 lemons, juiced
¼ cup pine nuts
1 cup freshly shaved Parmesan cheese

Steps:

  • Trim fennel bulbs, cut in half lengthwise, and remove tough cores. Thinly slice fennel bulb halves lengthwise. Peel onions, slice in half lengthwise, and thinly slice onions lengthwise.
  • Heat olive oil in a large skillet over medium heat; cook and stir fennel and onions until onions are translucent, about 8 minutes. Pour in white wine, turn heat up to medium-high, and cook, stirring often, until the wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
  • 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. Reserve 1/4 cup of pasta water.
  • Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
  • Stir linguine into the fennel mixture and mix in reserved pasta water. Cook pasta and vegetables over high heat, stirring until hot and thoroughly combined, about 2 minutes. Serve in a large serving bowl topped with Parmesan cheese.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 57.2 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 7.5 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 235.7 mg, Sugar 4.1 g

ITALIAN SAUSAGE WITH FENNEL, PEPPERS, AND ONIONS



Italian Sausage with Fennel, Peppers, and Onions image

Provided by Melissa Roberts

Categories     Onion     Pepper     Broil     Quick & Easy     Dinner     Sausage     Fennel     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

4 Italian frying peppers (Cubanelle) cut into 2-inch pieces
1 large fennel bulb, bulb quartered, then cut into 2-inch-wide pieces and 1/4 cup fronds coarsely chopped (discard stalks)
1 large onion, quartered and cut into 2-inch pieces
1 1/2 pound hot or sweet Italian sausage links, halved crosswise
1/4 cup olive oil

Steps:

  • Preheat broiler.
  • Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve sprinkled with fennel fronds.

ROASTED FENNEL AND PEPPERS



Roasted Fennel and Peppers image

Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

Steps:

  • Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

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PASTA AND PEPPERS WITH FENNEL RECIPE - RECIPELAND.COM
Drain; rinse with hot water. Heat olive oil in large skillet over medium-high heat until hot. Add bell peppers and onions; cook and stir 2 to 5 minutes or until crisp-gender. Add mostaccioli, …
From recipeland.com


SIMPLE FENNEL PASTA WITH LEMON - VEGAN ON BOARD
2021-02-18 Step 2 - In the meantime, fry the fennel and onion with brown sugar to caramelise golden brown and season with salt and pepper. Step 3 - Add the lemon juice and saute to let …
From veganonboard.com


PRAWN AND FENNEL SPAGHETTI RECIPE - LOVEFOOD.COM
Add in the liquor followed by the tinned tomatoes, stir and leave the pan to simmer for 15 minutes until the fennel is tender. Cook the pasta in a large pan of salted boiling water for …
From lovefood.com


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