Fennel And Fennel Seed Pasta Food

SIMPLE FENNEL PASTA

Steps:

• Bring a large, high-sided saucepan filled ⅔ with water to a boil. Add in the pasta along with 1-2 tsp of salt and cook the pasta until al dente, or according to instructions on the package.
• In the meantime, heat up olive oil in a large frying pan on medium-high heat.
• Add the sliced fennel, onion and the sugar to the frying pan and give it a good stir.
• Gently fry while stirring regularly for about five minutes, until the fennel and onion are soft and evenly caramelised to a golden brown color. Turn down the heat a bit if the fennel and onion get dark brown too quickly.
• Season with salt and pepper and stir in the lemon juice.
• Fry for two more minutes, then deglaze the pan by adding the ¼ to ½ cup of starchy water from the pan of boiling pasta. (See note) If you've already drained the pasta at this point, just use tap water. Turn heat to low.
• When the pasta is cooked, drain and add it into the frying pan. Turn off the heat and stir the pasta into the fennel and onion. Adjust sauciness with extra water if necessary.
• Serve up and garnish with the reserved green fennel fronds.Optionally top the pasta with toasted pine nuts or sunflower seeds, or a sprinkle of vegan parmesan.

FETTUCCINE WITH PANCETTA AND FENNEL

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.