Spicy Spaghetti with Fennel and Herbs Pasta


From the kitchen of Erin view more

Serving size: 6


- 1 (3oz) package pancetta (Italian bacon), chopped
- 1 T olive oil
- 3 garlic cloves, chopped
- 2 large red jalapeno chiles, seeded and finely chopped (approx 1/4 cup)
- 1 large fennel bulb, stalks trimmed, cut into thin wedges with some core attached
- 1.5 cups chicken broth
- 4 T finely chopped fresh parsley, divided
- 2 T fresh lemon juice
- 1.5 t crushed fennel seeds
- 1 pound spaghetti
- 2 T olive oil
- 1.5 cups grated romano or tuscano cheese, divide


1. Saute pancetta in large skilled over medium heat until is golden. Using slotted spoon transfer pancetta to a paper towel.

2. Add 1 T olive oil to drippings in skillet. Add garlic and chiles, saute over medium heat for 1 minute.

3. Add fennel; cook until beginning to soften (5 min)

4. Mix in broth, 2 T parsley, lemon juice, and fennel seeds. Bring to a boil. Reduce heat to low and cover. Cook until fennel is very tender (20 min). Remove from heat and season with salt and pepper. While fennel cooks cook pasta and reserve 1 cup of cooking liquid.

5. Uncover skillet with fennel mixture and return to high heat. Cook until almost all the liquid is absorbed (4 min).

6. Add fennel to pasta. Stir in 2 T olive oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta.

7. Top with remaining parsley and cheese