Fennel Spaghetti Recipes

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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.

RIGATONI WITH SAUSAGE & FENNEL



Rigatoni with Sausage & Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
  • Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

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

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

GOOD FENNELS PASTA



Good Fennels Pasta image

I make this one to watch with Good Fellas. Shave the garlic nice and thin, like Pauly, but don't use a razor blade like he does in the movie. A sharp knife is fine.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 pound bucatini pasta (hollow fat spaghetti)
Salt
3 tablespoons extra-virgin olive oil, divided
1 pound bulk sweet Italian sausage
4 cloves garlic, very thinly sliced
1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced
1 small yellow onion, very thinly sliced
2 cubanelle peppers, seeded and very thinly sliced
Pepper
1 cup dry white wine or stock, eyeball it
1 (28-ounce) can crushed San Marzano (Italian imported) tomatoes
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1 cup basil, 20 leaves, shredded or torn
Crusty bread, for mopping

Steps:

  • Place a large pot of water on to boil for pasta. Salt water and add bucatini and cook to al dente.
  • While water comes to boil and pasta cooks, make the sauce. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate. Return pan to heat and add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown ¿ reduce heat a bit if they begin to. Add the wine or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.
  • Drain the pasta very well and add to the sauce. Sprinkle the pasta with 1/2 cup cheese, a couple of handfuls, then toss pasta with thick sauce to combine. Transfer pasta to a large shallow platter and cover with the pasta with basil leaves. Serve with extra cheese and pass crusty bread at the table to mop up the plates.

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

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

SPAGHETTI WITH LENTILS, TOMATO AND FENNEL



Spaghetti With Lentils, Tomato and Fennel image

There are many recipes for pasta with lentils, a multitude of which are thick and stewlike, more lentil than pasta. This one emphasizes the pasta. The hearty lentil topping is a bit like a Bolognese ragù, and the addition of fennel - seeds, bulb and chopped green fronds - gives it surprising brightness and zest. For even more flavor, add some of your stored-away Parmesan rinds to the sauce. (Carnivores can add a little chopped anchovy or Italian fennel sausage.)

Provided by David Tanis

Categories     beans, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup small lentils, such as Castelluccio or Puy
A small piece of Parmesan rind (optional)
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, diced (about 1 cup)
2 small fennel bulbs, diced (about 2 cups), lacy green fronds finely chopped and reserved
1/2 teaspoon crushed fennel seeds
1/2 teaspoon red-pepper flakes
3 garlic cloves, minced
1/2 cup tomato passata or crushed canned tomato
1 pound spaghetti
Shavings of ricotta salata or pecorino cheese

Steps:

  • Rinse lentils. Put them in a saucepan and cover with water by 1 inch. Toss in Parmesan rind, if using. Add a good pinch of salt and place over high heat. Bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes. Drain lentils and reserve cooking water.
  • As lentils cook, put 3 tablespoons oil in a skillet over medium-high heat. When oil is wavy, add diced onion and fennel, and season with salt and pepper. Add fennel seeds and red-pepper flakes. Cook, stirring, until softened and slightly caramelized, about 10 minutes.
  • Add garlic, passata and 2 or 3 tablespoons finely chopped fennel fronds. Stir to combine and add drained lentils. Turn heat to medium and simmer for 10 minutes or so, until somewhat thickened. Taste and correct seasoning, then cook for 5 minutes more, so the flavors meld. Add lentil cooking water as necessary to keep everything saucy.
  • As sauce cooks, set a large pot of salted water to boil. Cook the spaghetti until al dente. Divide among individual bowls and ladle sauce over each serving. Top with shavings of ricotta salata and more chopped fennel fronds. Drizzle with a little extra-virgin olive oil, if desired.

PASTA WITH CREAMY FENNEL SAUCE



Pasta with Creamy Fennel Sauce image

When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce-without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. -Deb Schwab, Moraga, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

2 large fennel bulbs
1 medium potato
1 shallot
2 garlic cloves
2 cups 2% milk
1 cup chicken broth
3 tablespoons cream cheese, softened
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
2 packages (10 ounces each) fresh butternut squash ravioli
Additional grated Parmesan cheese, optional

Steps:

  • Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel., Place vegetables, milk and broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper., Process in a blender or food processor until pureed. Return to Dutch oven. Stir in parsley and reserved fennel fronds; keep warm., Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan.

Nutrition Facts : Calories 309 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 690mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 5g fiber), Protein 12g protein.

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From lazycatkitchen.com


FENNEL PASTA RECIPE FROM THE ODDBOX VEGETABLE BOX
2022-05-04 Start by cooking the fennel in melted butter over a very low heat for 20 minutes or so. It will become beautifully soft and sweet. Meanwhile, cook the pasta according to the packet directions, drain and keep warm till the fennel is cooked. Stir the ham through the fennel and warm it through. Then, add the cream and finely grated parmesan, and ...
From frugalflexitarian.com


BARILLA® SPAGHETTI WITH FENNEL & SHRIMP | BARILLA CANADA
Add garlic and fennel sauté 2 to 4 minutes, or until fennel begins to soften Add shrimp sauté 5 to 8 minutes or until shrimp is cooked Add marinara sauce, salt and pepper continue cooking 3 to 5 minutes or until thoroughly heated
From barilla.com


14 VEGAN FENNEL RECIPES TO TRY! - VEGAN ON BOARD
2022-02-04 For wild fennel, or if you have lots of leftover fronds, try our Wild Fennel Pasta with Vegan Chorizo. To go with an orange and fennel salad, try our Vegan Tofu Souvlaki Skewers for a delcious Meditterranean inspired meal. For a main to go with fennel based slaw, make our deliciously crispy Breaded Tofu. For more tips and inspiration read our ...
From veganonboard.com


10 OF OUR FAVORITE FENNEL RECIPES - LA CUCINA ITALIANA
2021-11-08 First boil the fennel for 8 minutes until cooked but still crunchy. Once cooked, transfer to a buttered baking sheet with some sautéed chopped sausage. Finish with slices of Camembert cheese. Add a sprinkling of Parmigiano Reggiano and bake at 355°F (180°C) for 10 minutes (enough time for the cheese to melt). Serve hot.
From lacucinaitaliana.com


SPAGHETTI WITH SHRIMP AND FENNEL | CAROLYN'S COOKING
2019-02-28 Instructions. Season shrimp with salt and pepper. In a large pan, heat 2 tablespoons of the olive oil over medium high heat. Add the shrimp and cook for 2 minutes on each side until almost cooked through. Remove the shrimp to a plate and set aside. In the same pan, Add the remaining olive oil and the fennel and cook until soft; about 5 minutes.
From carolynscooking.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 the flavours merge. Step 4 - Add some pasta cooking water to spread the flavour around, then stir in the cooked pasta.
From veganonboard.com


25 BEST FENNEL RECIPES: FROM STUFFED TO SAUTE TO SMOOTHIES
2022-03-11 This stew contains zucchini, carrots, tomatoes, cannoli beans, spinach, roast fennel, and pesto, to name a few ingredients. Although there are quite a few vegetables in this stew dish, it is pretty simple to make, even if you are roasting your fennel and making your own pesto! 17. Fennel Camu Camu Citrus Smoothie.
From cookingchew.com


ROASTED FENNEL PASTA RECIPE - CHEESY, GARLICKY FENNEL PASTA
2021-03-31 Directions. Preheat the oven to 425°F. Slice about 1/4-inch off the top of the head of garlic (unpeeled), enough to see the cloves inside. Drizzle with 1 teaspoon of olive oil and wrap tightly in foil. Slice the leafy fronds off the fennel and chop them roughly, then set aside, reserving for later. Thinly slice the rest of the fennel, arrange ...
From food52.com


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