Best Fettuccine With Pancetta And Fennel Recipes

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FETTUCCINE WITH FENNEL AND SPICY SAUSAGE



Fettuccine with Fennel and Spicy Sausage image

Spicy Italian sausage and sweet fennel are smothered in a delicious crushed tomato-basil sauce. Top the fettuccine, and bring on the Parmesan!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 9

8 oz uncooked fettuccine
1/2 lb bulk spicy Italian pork sausage
2 tablespoons olive or vegetable oil
1 medium sweet onion, cut into thin wedges
1 medium fennel bulb, cut into thin wedges
1 medium yellow or red bell pepper, cut into thin strips
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2 cup shredded fresh Parmesan cheese

Steps:

  • Cook and drain pasta as directed on box. Return to saucepan; keep warm.
  • Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet.
  • In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
  • Add tomatoes and cooked sausage to vegetables. Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened. Stir in pasta; heat until hot. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 420, Carbohydrate 44 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 8 g, TransFat 0 g

BAKED PENNE WITH FENNEL



Baked Penne with Fennel image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for greasing
1/2 pound pancetta, trimmed of excess fat and diced
1 medium onion, chopped
1 fennel bulb, trimmed and thinly sliced
1 28-ounce can whole plum tomatoes
1/2 cup heavy cream
12 ounces penne
1/2 cup chopped fresh basil
1 cup grated parmesan cheese (about 2 1/2 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
1 3/4 cups grated fontina cheese (about 6 ounces)

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.

Nutrition Facts : Calories 757, Fat 45 grams, SaturatedFat 22 grams, Cholesterol 117 milligrams, Sodium 939 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 33 grams

CARAMELIZED PANCETTA AND FENNEL SALAD



Caramelized Pancetta and Fennel Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows
2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
  • In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
  • Yield: scant 1/2 cup
  • Prep Time: 5 minutes

FETTUCCINE WITH PANCETTA AND FENNEL



Fettuccine with Pancetta and Fennel image

Categories     Milk/Cream     Dairy     Pasta     Pork     Dinner     Parmesan     Fennel     Fall     Winter     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
5 ounces thinly sliced pancetta, cut into matchstick-size strips
3 garlic cloves, minced
2 large fennel bulbs, fronds chopped, bulbs cut into 1/4-inch-thick wedges
2 teaspoons fennel seeds
1/8 teaspoon dried crushed red pepper
1 cup whipping cream
1 pound fettuccine
Freshly grated Parmesan cheese

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.

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