PASTA WITH FENNEL AND ONIONS
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
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
PASTA WITH SARDINES AND FENNEL
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts. Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
Provided by David Tanis
Categories pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a small skillet, toast bread crumbs in 2 tablespoons olive oil until golden. Season with salt and pepper and a pinch of sugar. Set aside.
- Simmer the fennel fronds in a large pot of salted water until tender, about 10 minutes. Remove and spread out on a platter to cool. Do not discard cooking water. When fronds are cool, chop finely with a large knife (or pulse in a food processor with a little of the cooking water).
- Put raisins and currants in a bowl and cover with the white wine and 1/2 cup hot fennel-cooking water. Add crumbled saffron and let ingredients steep together for 10 minutes.
- In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground fennel and coriander seeds, garlic and red pepper flakes and cook for 2 minutes more. Stir in reserved fennel fronds. Add the raisin mixture and its liquid and bring to a simmer.
- Season the fresh sardine fillets with salt and pepper and lay them on top of the onion mixture. Put a lid on the pan and turn off the heat for about 5 minutes, so sardines cook through and are just done. Stir to distribute chunks of fish throughout mixture. (If using canned sardines, skip this step and simply stir them in.)
- Boil the bucatini in the fennel cooking water (add more water to the pot if necessary). Cook until noodles are on the firm side of al dente, then drain, reserving 1 cup of pasta water. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned.
- Transfer to a large platter or wide pasta bowl. Sprinkle with bread crumbs, pine nuts and parsley. Garnish with lemon wedges. Add a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 15 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 846 milligrams, Sugar 24 grams
ONE-POT FENNEL AND SAUSAGE PASTA RECIPE BY TASTY
Here's what you need: hot italian sausage, large onion, garlic, fennel bulb, dried oregano, salt, pepper, tomato paste, canned chopped tomato, orecchiette pasta, shaved paresan cheese, mozzarella pearl
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
- Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
- Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
- Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
- Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
- Garnish with fennel fronds, (the green leaves of the fennel bulb).
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 55 grams, Fat 21 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams
PASTA WITH PUMPKIN AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
- Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
- Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
PASTA WITH CREAMY FENNEL SAUCE
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
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.
PASTA WITH FENNEL AND SARDINES
Provided by Paula Wolfert
Categories dinner, pastas
Time 1h
Yield 4 - 6 servings
Number Of Ingredients 13
Steps:
- Wash the bulb fennel tops, and cut off hard parts of the stalks and the tougher sprigs. Save bulb for some other dish. Cook fennel tops and dill in three quarts salted water until tender, about 15 minutes. Scoop out fennel and dill, and set aside. Reserve fennel cooking water for cooking the pasta and moistening the sauce as it cooks.
- Soak currants (and tomato, if used) in saffron-tinted hot water for 10 minutes.
- In a wide, heavy skillet, gently cook the onions in the olive oil until they are soft and golden. Add the anchovies and crush them with the back of a fork. Cook one minute. Remove from heat.
- Roughly chop the fennel and dill (this can be done using the metal blade of a food processor and the on/ off button).
- Place the chopped fennel and dill, currants, tomato if used, soaking liquid, ground fennel seed, pine nuts and one-half cup of the reserved fennel cooking water in the skillet. Simmer, stirring, for two minutes to blend flavors. Fold in the sardines, crushing a few of them into the sauce. If sauce seems too dry, add a few tablespoons of the fennel water. Adjust seasoning with salt and pepper and set aside. Makes about two cups and can be prepared to this point in advance.
- Twenty minutes before serving, preheat the oven to 425 degrees. Cook the pasta in the reserved water and boil until barely tender. Drain pasta; toss with half the sauce and arrange in a baking-serving dish. Spread the remaining sauce on top. Cover with foil and set in the oven for five minutes. Serve very hot. Pass a cruet of olive oil.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 45 grams, Carbohydrate 35 grams, Fat 54 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 331 milligrams, Sugar 5 grams
FENNEL SPAGHETTI
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
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
FETTUCCINE WITH PANCETTA AND FENNEL
Categories Milk/Cream Dairy Pasta Pork Dinner Parmesan Fennel Fall Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium-low heat. Add pancetta and garlic; sauté until garlic is pale golden, about 4 minutes. Stir in 1/3 cup chopped fennel fronds, fennel wedges, fennel seeds and crushed red pepper. Cover and cook until fennel wedges are soft, stirring occasionally, about 15 minutes. Add cream; cook until reduced by half, about 10 minutes.
- Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking water. Toss pasta with fennel mixture and enough reserved cooking water to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.
PASTA WITH ROASTED FENNEL AND TOMATOES
Categories Pasta Tomato Vegetable Vegetarian Quick & Easy Dinner Fennel Fall Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
- Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
- Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
- Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.
GOOD FENNELS PASTA (RACHAEL RAY)
Make and share this Good Fennels Pasta (Rachael Ray) recipe from Food.com.
Provided by bricookie55
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put a large pot of water on the stove to boil for pasta. Salt water, add pasta, cook according to package directions.
- While the water heats up, work on the sauce. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the pan.
- Add sausage and break it up into tiny bits. Brown all over, then transfer it to a plate lined with a paper towel.
- In the same pan, add the other 2 tablespoons of oil, the garlic, onions, fennel, and cubanelle peppers. Season veggies with salt and pepper.
- Cook, flipping veggies often, 7 to 8 minutes, or until tender, but do not let the fennel and onions brown; reduce heat if they begin to do so.
- Add wine or stock and reduce for 2 minutes. Stir in tomatoes and transfer sausage into pan. Reduce heat to simmer; cook while waiting for pasta to finish.
- Drain pasta and add it to the sauce. Sprinkle cheese over the pasta, then toss to combine everything. Top finished pasta with shredded basil and serve with extra cheese and bread to mop the plates.
Nutrition Facts : Calories 871.8, Fat 24.8, SaturatedFat 7.2, Cholesterol 41.2, Sodium 1284.7, Carbohydrate 113, Fiber 10.1, Sugar 12.5, Protein 40.5
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