PASTA MILANESE

Pasta Milanese image

Number Of Ingredients 13

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1/4 cup Extra virgin olive oil
4 Anchovy fillets, minced
1 Yellow onion, finely diced
1 Fennel bulb, finely diced
6 cloves Garlic, minced
1 teaspoon Toasted ground fennel seed
1 teaspoon Red pepper flakes
1 teaspoon Freshly ground pepper
1/4 cup White wine
28 ounces Whole peeled San Marzano tomatoes
1 pound Bucatini
1 cup Toasted Italian bread crust crumbs
1 dash Sea salt

Steps:

Heat olive oil in a large skillet over medium heat. Add anchovies and cook until lightly browned, 1 minute.
Add onions, fennel and garlic, and sweat until lightly golden, about 10 minutes.
Add fennel seed, black pepper, red pepper flakes and a few pinches of salt. Cook until fragrant, 1 minute.
Deglaze pan with white wine, scraping up any browned bits from the bottom, and cook until liquid reduces by one third, 3-5 minutes.
Crush the tomatoes by hand and add to pot. Simmer sauce, stirring often, until thickened, 45 minutes. Taste and add salt as needed.
As sauce finishes cooking, boil pasta until al dente. Drain and toss with sauce. Finish pasta with a sprinkle of toasted breadcrumbs and serve.