Entree

One Pan Paste with fennel and cream

May  6, 2019
Author Notes

I adapted this from Martha Stewart's One Pan Pasta. I eliminated the basil. I changed the amount of onion and garlic. I changed the pasta to fettucini ( because that is what I had, I think I would have preferred the linguine). I added fennel, dried oregano, white wine and cream. I sauted the onion and fennel first. I read in the comments where some else had done this and I liked the idea. I got the idea for this because one of my favorite things to make is braised fennel with cream and Parmesan and that maybe I could work it into this recipe. —Karen Jones

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
Ingredients
  • 12 ounces Fettucini
  • 12 ounces grape tomatoes
  • 1 1/2 cups onion, thinly sliced
  • 1 1/2 cups fennel, thinly sliced
  • 2 cloves of garlic, minced
  • 1l2 teaspoons red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup freshly grated parmesan cheese, plus more for sreving
  • 1/4 cup heavy cream, plus more for serving
  • pinch of dried oregano
  • 2 tablespoons white wine
  • 4 1/2 cups water
In This Recipe
Directions
  1. Add onion, fennel and olive oil to a large straight sided skillet. Saute for 2 minutes. Add white wine and cook for another minute until liquid is almost cooked away.
  2. Add tomatoes, garlic, red pepper flakes, 2 ts. of salt, 1/4 ts. pepper, pasta (laying flat), and water.
  3. Bring to a boil over high heat. Continue cooking the mixture at a boil and stir with tongs until the pasta is al dente and water is mostly evaporated, about 10-12 minutes. If the pasta becomes too dry before it is done add a little more water.
  4. Add the cream and Parmesan to the pan. Check seasonings, adding salt and pepper to taste. Divide among 4 bowls. Serve with additional Parmesan and cream.

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