Creamy Fennel Pasta

I’m sure I saw this meal being prepared on one of Jamie Oliver’s cooking shows but it was a while ago and I can’t find it in any of his books nor is it on the web.  Anyway, I hastily wrote down the ingredients so the quantities are approximate.  This dish is easy to make within half an hour and is perfect for those unexpected dinner guests. Fennel is related to parsley, carrots, dill and coriander. In animal studies, the anethole in fennel has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer. Fennel is an excellent source of vitamin C and a very good source of fiber.  It was revered by the Greeks and the Romans for its medicinal and culinary properties. Today, the United States, France, India and Russia are among the leading cultivators of fennel. Fennel is not a common allergenic food and according to the Environmental Working Group’s 2009 report “Shopper’s Guide to Pesticides“, fennel is not listed as one of the 12 foods most frequently containing pesticide residues.

Serves 2
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1/2 lb. fettuccine
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon chili flakes
1 small onion, thinly sliced
1 fennel bulb, halved and thinly sliced
1/2 teaspoon salt
1/2 cup cream
grated Parmesan, pecorino, or asiago cheese for garnishing

Bring a large pot of salted water to a boil and cook the pasta until tender to the bite (al dente), reserve 1 cup of the cooking liquid before you drain the noodles.

To make the sauce, heat the oil in a large frying or sauté pan over medium high heat.  Sauté the fennel and onion for 2 minutes. Add garlic and cook, stirring, until fragrant. Add chili flakes and stir to combine. Add cream, cover, reduce heat to medium low, and cook until fennel is tender, up to 5 minutes.

Add drained pasta and stir to combine. You may need to add the reserved pasta liquid if sauce becomes too thick. Serve immediately topped with Parmesan, Pecorino o Asiago cheese.

The Culinary Chase’s Note: Fennel has a sweet anise flavored when prepared like above and the chili adds a bit of heat to the dish. Store fresh fennel in the refrigerator crisper, where it should keep fresh for about four days. However, it is best to consume fennel soon after purchase since as it ages, it tends to gradually lose its flavor.