Pasta with fennel sauce

Name: Pasta with fennel sauce - Elisabeta O.
Ingredients: Fennel sauce 1 suitable fennel 1/2 teaspoon basil 1 large onion 1 tablespoon olive oil 100 ml white wine 200 ml cooking cream salt pepper 150g pasta

Pasta/Pizza - Pasta with fennel sauce by Elisabeta O. - Recipia

I kept looking at the fennel in the market, but I usually didn't know exactly what to do with it. I came across this fennel sauce recipe some time ago and started making it more often. It has no complicated steps and no hard-to-find ingredients, and the taste goes well with pasta. I liked that it doesn't take long and you don't need any special experience in the kitchen. Quick info Total time: 30-35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 2-3 Difficulty: easy Recipe type: main dish or side for pasta, suitable for a quick dinner Ingredients 1 medium fennel (not too large) 1 large onion 1 tablespoon olive oil 100 ml dry white wine 200 ml cooking cream 1/2 teaspoon dried basil (can also be thyme) Salt, pepper to taste 150 g pasta (spaghetti, penne, or whatever you have) The fennel and onion are key for the sauce's flavor. The cream binds them together and gives consistency, while the white wine enhances the flavors. Preparation method 1. Clean the fennel and onion, then cut them into julienne (thin strips). It's easier if you start with the thin part of the fennel and save the green part for something else. 2. Heat a tablespoon of olive oil in a medium pan. Add the onion and fennel to sauté. Stir over medium heat for about 7-8 minutes until they soften and become translucent. 3. Pour the white wine over the vegetables. Let it simmer over low to moderate heat for about 2-3 minutes until the alcohol evaporates and you are left with a reduced liquid. 4. Add the cream and mix well. Let it come to a boil for a few minutes, a maximum of 5-6 minutes, until the sauce thickens slightly. If you want a thicker sauce, keep it covered halfway. 5. Season with salt and pepper to taste. Sprinkle dried basil (or thyme, if you prefer), mix, and turn off the heat. 6. Meanwhile, cook the pasta in salted water according to the package instructions. Drain well when ready. 7. Serve the pasta hot, topped with the fennel sauce. It also works as a side dish next to other dishes. I served it alongside fried brain. Why I make the recipe often It is quick, requires no exotic ingredients, and the taste differs from classic pasta with cream. You can use the fennel sauce as a side dish, not just for pasta. Plus, it's a good solution when you find fresh fennel. Tips and variations Tips The fennel should not be too large, as it can overpower the sauce's flavor. The onion should be sautéed over medium heat; otherwise, it burns and becomes bitter. If the wine seems too much, let it cook longer until reduced sufficiently. The cooking cream should not be too fatty, so the sauce isn't heavy. Substitutions Basil can be replaced with dried thyme. A combination works too, but not too much. If you don't have white wine, use a little water with lemon juice (but the taste will differ). Vegetable cream works if you want a vegan version, but the texture won't be the same. Variations You can add a little grated lemon zest at the end for freshness. For a smoother texture, blend the sauce before putting it over the pasta. You can add grated parmesan, but only at serving. Serving ideas The sauce goes very well over long or short pasta. It can also be used as a side dish next to meat or fried brain. It also works on a slice of toasted bread if there's a little left. Frequently asked questions What type of cream is most suitable? I recommend cooking cream with 15-20% fat. It doesn't curdle when boiled and doesn't break the sauce. Can I use frozen fennel? I do not recommend it, as the texture changes and becomes watery. Fresh fennel brings the specific aroma. How strong is the wine flavor? After the alcohol evaporates, only a subtle flavor remains, not very strong. Can I make the sauce thicker? Yes, let it cook longer or add a teaspoon of flour dissolved in a little water if you want. Nutritional values For one serving (estimate, depending on the type of pasta and cream): Calories: 350-400 kcal Protein: 8-10 g Carbohydrates: 45-50 g Fats: 12-16 g Values vary depending on the cream used and the exact amount of oil. Storage and reheating The sauce can be stored in the fridge, in a closed container, for a maximum of 2 days. It can be reheated over low heat or in the microwave, but stir before serving. I do not recommend storing the pasta with the sauce, but separately. The sauce is not as pleasant after freezing, as the cream changes texture.

Preparation

Onions and fennel are sliced julienne and sautéed in oil. When they become translucent, wine and cream are added. Let it simmer for a few minutes (until the wine evaporates and the sauce thickens). Season with salt, pepper, and basil or thyme. The pasta is boiled in salted water. Serve hot, seasoned with the fennel sauce. I served them as a side dish with fried brain. The brain recipe is here:

Pasta with fennel sauce

Preparation

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