- 2 fennel blubs, cored and sliced
- 2 large onions, sliced
- 8 garlic cloves chopped
- 1/3 c. Olive Oil
- 1/2 tsp chili flakes
- 2 tbl whole fennel seeds
- 1 can whole tomatoes (you are going to need to crush these)
- 1 lb Fusili pasta
- 1/2 cup lightly sauteed panchetta
- Salt and pepper to taste-Remember that panchetta is VERY salty. Use a bit less than you might expect that you need.
Preheat your oven to 450 degrees. Mix together the onion, oil, chili flakes, fennel seeds, salt and pepper. Place them in a Pyrex and toss them into the oven. Allow time to roast for 15 minutes, and toss them at least once.
Heat a bit of olive oil in a skillet, add garlic and suttee until soft, about 3 minutes
In a sauce pan heat the crushed tomatoes, and add the garlic
Boil a pot of water with a bit of salt. Add the pasta and allow to cook for as long as the box directs, or to your preference.
After fifteen minutes of roasting the fennel, add the tomatoes, mixing a bit in the dish. Sprinkle the panchetta on top. Put the dish back into the oven and allow to roast for about 5-10 minutes more. The fennel is done when it is browning and very soft.
Drain the pasta and be sure to save about 1/2 cup of the pasta water. Return the pasta to the pot and stir in the tomato and fennel sauce. Add pasta water until the sauce is the consistency you would like it to be. If it looks fine with no pasta water, leave it, if it is too thick or not distributing well, add the water.
Serve the pasta on warm plates with generous amounts of Parmesan on top.