Pasta with fennel sauce

Name: Pasta with fennel sauce
Ingredients: 500 g pasta; 3000 ml water; 15 g salt; 1 teaspoon oil; 3 tablespoons olive oil; 1 fennel bulb (approx. 300 g); 1 large onion (approx. 200 g); 100 ml white wine; 1 sprig thyme; 1 teaspoon salt; 1/2 teaspoon ground pepper; 200 ml cream with at least 20% fat; 10 g basil

Pasta/Pizza - Pasta with fennel sauce by Melina D. - Recipia

Pasta with fennel sauce brings together slightly crisp strips of fennel and onion in a creamy white-wine sauce. I serve it warm for lunch or dinner; I choose firm bulbs with an intact base and cut them into thin, as-even-as-possible strips so they’re still easy to pick up with a fork. Preparation: 15 minutes. Cooking: 20 minutes. Total time: 35 minutes. Serves: 4. Approximately 680 kcal and 18 g protein per serving.

Ingredients

500 g pasta
3000 ml water
15 g salt
1 teaspoon oil
3 tablespoons olive oil
1 fennel bulb (approx. 300 g)
1 large onion (approx. 200 g)
100 ml white wine
1 sprig thyme
1 teaspoon salt
1/2 teaspoon ground pepper
200 ml cream with at least 20% fat
10 g basil

Preparation

1. Bring 3000 ml water to a boil with 15 g salt and 1 teaspoon oil. Add the pasta and cook for 10 minutes, until al dente. 2. Meanwhile, heat 3 tablespoons olive oil in a pan. Trim the fennel and peel the onion, cut them into julienne strips and cook covered for 5 minutes, just until softened a little but still slightly crisp. 3. Pour the wine over the vegetables and add the sprig of thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook for 2 minutes, until the alcohol has evaporated. 4. Pour in the cream and let the sauce simmer gently for 3 minutes, until thickened. Add the chopped basil, then toss the sauce with the drained pasta or spoon it over the pasta in bowls.

Notes

A good bulb is firm, with no soft spots, and the base shouldn’t be dry; a large bulb needs thinner strips so it softens at the same time as the others. If the strips are thick, they can stay tough in the middle while the edges are already tender. Take the cream out of the fridge 15 minutes beforehand and use one with at least 20% fat. The wine cooks in the sauce; for an alcohol-free version, replace the 100 ml with 100 ml clear vegetable broth. Store the sauce and pasta together in a covered container in the fridge for up to 3 days; add a little water when reheating to loosen them. Serve with a simple green salad, without a heavy dressing. For gluten-free pasta, use the same amount of gluten-free pasta and follow the time on the package. The dish contains gluten and dairy, and the broth you choose as a substitute may also contain other ingredients.