PREPARATION:

COOKING TIME: 

PORTIONS: 6

INGREDIENTS:

  •  2 tbs olive oil
  • 50 g butter
  • 200g pancetta, cubed
  • ½ red onion, cubed
  • 1 fennel bulb (cubed)
  • 1 ½ cup stock (vegetable or chicken)
  • ½ Stefano’s Rosée sauce
  • 1 dough of fresh pasta
  • Grated Parmesan or Romano cheese

PREPARATION:

  1. In a 28cm Julienne sauté pan, heat the oil and the butter.
  2. Add the cubed pancetta and cook it until the cubes are semi-crispy.
  3. Add the cubed onions and cook until translucent.
  4. Add the cubed fennel and mix well.
  5. Add the stock a bit at a time until the fennel is al dente.
  6. Salt as desired.
  7. Add ½ pot of Stefano’s Rosée sauce (or Stefano basilic sauce or Arrabbiata sauce if you desire).
  8. In a big pot, bring 7 liters of water to a boil and salt the water once it is boiling.
  9. Cook the pasta until al dente, drain and add to the fennel pancetta sauce.
  10. Mix well.

Elena’s tips:

This is not only an easy pasta sauce recipe, it is also quick to make and inexpensive.

Kids and adults will love it. If they’re hesitant with fennel, you can pass the sauce in the blender and they won’t know a thing!