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
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
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