Best Fennel And Parsley Sauce Recipes

SPICY SPAGHETTI WITH FENNEL AND HERBS

Spicy Spaghetti with Fennel and Herbs image

Provided by Ross Dobson

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

1 3-ounce package pancetta (Italian bacon), chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
1 1/2 cups low-salt chicken broth
4 tablespoons finely chopped fresh Italian parsley, divided
2 tablespoons fresh lemon juice
11/2 teaspoons crushed fennel seeds
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided

Steps:

Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.
Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.
Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

PASTA WITH CREAMY FENNEL SAUCE

Pasta with Creamy Fennel Sauce image

When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce-without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. -Deb Schwab, Moraga, California

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 large fennel bulbs
1 medium potato
1 shallot
2 garlic cloves
2 cups 2% milk
1 cup chicken broth
3 tablespoons cream cheese, softened
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
2 packages (10 ounces each) fresh butternut squash ravioli
Additional grated Parmesan cheese, optional

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.

Nutrition Facts : Calories 309 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 690mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 5g fiber), Protein 12g protein.