Best Fennel Pepper Spaghetti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PASTA WITH FENNEL AND ONIONS



Pasta with Fennel and Onions image

We took a cooking class and this is the recipe that we learned. We LOVE it! The fennel gives the flavor palette a unique twist. We combine it with Allrecipes' Grilled Sausage with Pepperonatta for a family-style feast!

Provided by cookinwithmom

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

2 large fennel bulbs
2 onions
½ cup extra-virgin olive oil
1 cup white wine
1 (16 ounce) package linguine pasta
4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice
2 lemons, juiced
¼ cup pine nuts
1 cup freshly shaved Parmesan cheese

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.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 57.2 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 7.5 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 235.7 mg, Sugar 4.1 g

PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER



Pasta with Garlic, Fennel and Roasted Red Pepper image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

3 large cloves garlic, sliced thin
4 tablespoons olive oil
1 cup sliced fennel
1 red bell pepper, cut into strips
1/4 teaspoon dried red pepper flakes
1/2 cup chicken broth
1/2 pound penne, cooked and drained
Snipped fennel fronds
Freshly grated Parmesan cheese

Steps:

  • In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.

GOOD FENNELS PASTA



Good Fennels Pasta image

I make this one to watch with Good Fellas. Shave the garlic nice and thin, like Pauly, but don't use a razor blade like he does in the movie. A sharp knife is fine.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 pound bucatini pasta (hollow fat spaghetti)
Salt
3 tablespoons extra-virgin olive oil, divided
1 pound bulk sweet Italian sausage
4 cloves garlic, very thinly sliced
1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced
1 small yellow onion, very thinly sliced
2 cubanelle peppers, seeded and very thinly sliced
Pepper
1 cup dry white wine or stock, eyeball it
1 (28-ounce) can crushed San Marzano (Italian imported) tomatoes
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1 cup basil, 20 leaves, shredded or torn
Crusty bread, for mopping

Steps:

  • Place a large pot of water on to boil for pasta. Salt water and add bucatini and cook to al dente.
  • While water comes to boil and pasta cooks, make the sauce. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate. Return pan to heat and add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown ¿ reduce heat a bit if they begin to. Add the wine or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.
  • Drain the pasta very well and add to the sauce. Sprinkle the pasta with 1/2 cup cheese, a couple of handfuls, then toss pasta with thick sauce to combine. Transfer pasta to a large shallow platter and cover with the pasta with basil leaves. Serve with extra cheese and pass crusty bread at the table to mop up the plates.

THREE-PEPPER AND ONION SPAGHETTI



Three-Pepper and Onion Spaghetti image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seeds, 1/2 palmful
1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced
2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced
1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes
1 large onion or red onion, quartered lengthwise and thinly sliced
3 to 4 garlic cloves, chopped
Freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken or vegetable stock
1 (28-ounce) can crushed Italian tomatoes
2 tablespoons butter, cut into small pieces
Grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, shredded or torn

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
  • Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
  • Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

FENNEL-PEPPER SPAGHETTI



Fennel-Pepper Spaghetti image

I had a memory of a wonderful pasta sauce with fennel seed in it from long-ago days living in San Francisco, so I did a google search. This recipe, from Rachel Ray, came up. It's nothing like what I remembered, but it's totally delicious -- and hubby, who can be picky about vegetarian fare, completely agreed!

Provided by lecole54

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon salt
1/4 cup olive oil, extra-virgin
2 teaspoons fennel seeds
1 red onion, quartered then thinly-sliced
1 red bell pepper, quartered lengthwise, seeded, and sliced
2 cubanelle peppers, quartered lengthwise, seeded, and thinly-sliced
3 garlic cloves, finely chopped (or grated)
1/2 teaspoon red pepper flakes
1 cup chicken stock (can substitute vegetable stock)
1 (28 ounce) can tomatoes (San Marzano)
black pepper, to taste
salt, to taste
1/2 cup basil, torn (or thinly sliced)
1/4 cup flat leaf parsley, chopped
2 tablespoons butter, cut into small pieces
1/2 cup parmigiano-reggiano cheese, grated

Steps:

  • Place a large pot of water over high heat to boil the pasta. Salt water and cook pasta to al dente.
  • While the pasta is cooking, place a large skillet over medium-high heat and add olive oil.
  • Add fennel seeds, toaste a minute, and then add the peppers and onions. Cook for 5 minutes, then stir in garlic and crushed pepper, season with salt and pepper and cook 3 minutes more, then stir in stock and tomatoes. Break up tomatoes with a wooden spoon or potato masher, and simmer the sauce to thicken while the pasta cooks.
  • When the pasta is almost done, stir most of the basil and parsley into the sauce, saving a little for garnish.
  • Drain the pasta and return to the hot pot with butter, cheese, and sauce, and toss to combine.
  • Serve in shallow bowls topped with the extra basil and parsley, as well as extra cheese.

Nutrition Facts : Calories 311.6, Fat 23.6, SaturatedFat 7.6, Cholesterol 24.3, Sodium 2068.2, Carbohydrate 19.1, Fiber 5.2, Sugar 10.2, Protein 8.8

Related Topics