Good Fennels Pasta Recipes

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GOOD FENNELS PASTA (RACHAEL RAY)



Good Fennels Pasta (Rachael Ray) image

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

1 lb bucatini pasta or 1 lb other long-cut pasta
3 tablespoons extra virgin olive oil
1 lb bulk sweet Italian sausage
4 garlic cloves, very thinly sliced
1 medium onion, very thinly sliced
1 fennel bulb, trimmed, quartered, cored, and very thinly sliced
2 cubanelle peppers, seeded and very thinly sliced
salt and black pepper
1 cup dry white wine or 1 cup stock
28 ounces crushed tomatoes
1/2 cup grated parmigiano-reggiano cheese
1 cup fresh basil, 20 leaves, shredded

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

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.

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

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