Penne Pasta With Sauteed Fennel Bulb Food

PASTA WITH CREAMY FENNEL SAUCE

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.

PASTA WITH FENNEL AND ONIONS

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.

RIGATONI WITH SAUSAGE & FENNEL

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
• Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

BAKED PENNE WITH FENNEL

Steps:

• Position a rack in the upper third of the oven and preheat to 450. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes. Pour off the fat, leaving about 1 tablespoon in the pan. Add the onion and fennel and cook until the fennel is soft, about 5 minutes. Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer. Fill the empty can with 1/2 cup of the boiling water and add to the sauce. Stir in the cream and simmer while you cook the pasta.
• Add the pasta to the boiling water and cook until al dente. Drain and add to the sauce. Stir in the basil and 1/2 cup parmesan. Drizzle with 1 tablespoon olive oil, season with salt and toss.
• Oil a 9-by-13-inch baking dish. Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until browned and bubbly, about 15 minutes.

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.

ONE-POT FENNEL AND SAUSAGE PASTA RECIPE BY TASTY

Steps:

• Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
• Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
• Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
• Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
• Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
• Garnish with fennel fronds, (the green leaves of the fennel bulb).
• Enjoy!

PENNE PASTA WITH SAUTEED FENNEL BULB

Steps:

• Slice fennel into thin slices and set aside. Heat the oil in a sautee pan, add the shallots,sautee just until shallots are transparent. Add the garlic and sautee about 1-2 mintutes. Make sure not to let it burn. Add the fennel slices, green and red pepper. Sautee until soft and very aromatic. Add mushrooms, cook just until the mushrooms start to give off their liquid. Season to taste. Remove from heat and set aside. Prepare the pasta according to the instructions on the package, or just until "Al Dente" (almost done). Drain pasta- do not rinse in cold water. Place pasta in a big bowl, pour fennel mixture on top of the pasta and lightly mix. Serve in shallow bowls, garnish with chopped cilantro.

SAUTEED FENNEL

Steps:

• Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.

SAUTEED FENNEL

Steps:

• Heat a medium saute pan over medium-high heat until just smoking.
• Add the oil, garlic, fennel, and start tossing, to coat fennel in oil.
• Season with salt and pepper, to taste.
• As the fennel starts to caramelize, add a splash of water to steam for 1 minute.
• Remove from the heat.

PENNE WITH FENNEL AND TUNA

Steps:

• In a large pot, bring 3 quarts of unsalted water to a boil. Add fennel, bring water back to a boil, and cook for 3 minutes. Remove fennel with a slotted spoon, and reserve cooking liquid in pot.
• Heat olive oil in a skillet until hot but not smoking. Add onion, and saute it for one minute. Then add garlic and cook for 10 seconds. Add the drained fennel, the tuna (crumbled into one-inch pieces) with its juices, parsley, pepper and salt. Combine well, and transfer mixture to a bowl large enough to hold the cooked pasta.
• Bring fennel cooking liquid back to a boil, and add pasta. Return liquid to a boil, and continue to boil pasta for about 8 minutes, or until of desired tenderness.
• Add 1/2 cup of the pasta cooking liquid to tuna and fennel mixture. Drain pasta, and add it to the bowl. Toss well and serve.

FENNEL SPAGHETTI

Steps:

• Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.
• Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.