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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4
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
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Ingredients
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12 ounces
Fettucini
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12 ounces
grape tomatoes
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1 1/2 cups
onion, thinly sliced
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1 1/2 cups
fennel, thinly sliced
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2
cloves of garlic, minced
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1l2 teaspoons
red pepper flakes
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2 tablespoons
extra-virgin olive oil
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kosher salt
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freshly ground black pepper
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1/2 cup
freshly grated parmesan cheese, plus more for sreving
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1/4 cup
heavy cream, plus more for serving
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pinch of dried oregano
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2 tablespoons
white wine
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4 1/2 cups
water
Directions
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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.
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Add tomatoes, garlic, red pepper flakes, 2 ts. of salt, 1/4 ts. pepper, pasta (laying flat), and water.
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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.
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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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