ByteVibes

Pici with Fennel-Tomato Sauce | Recipe

Heat a large pan over medium heat with EVOO, 4 turns of the pan. Add the fennel, onions and garlic, season with salt and pepper, and cook to soften and very lightly caramelize, 20-25 minutes. Add Pernod or white wine, stock and tomatoes, breaking them up with a wooden spoon. Add honey and passata or sauce, and bring to a bubble. Reduce heat a bit and simmer 30-40 minutes.

Bring a large pot of water to a boil for the pasta, salt water and undercook the pasta 1 minute less than package directions.


Purée sauce with an immersion blender or in batches in a food processor. Return to low heat and add cream to sauce.

Reserve 1/2 cup starchy cooking water before draining pasta. Toss pasta with the sauce, reserved cooking water, cheese and more EVOO to your taste.

Serve in shallow bowls with a few leaves of torn basil on top.

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnYmqDdIK%2BqaCcoY%2BstrW0vp%2Bcp6aVoay1u8yaq6iXo5bCpLE%3D

Delta Gatti

Update: 2024-05-21