FENNEL-PEPPER SPAGHETTI

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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

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