Penne with Bacon & Fennel Sauce
Makes: 4 servings
- Salt and pepper
- 1 pound penne rigate
- 3 tablespoons EVOO
- 1/4pound bacon or pancetta, chopped
- 1 bulb fennel, chopped
- 1 onion, chopped
- 3 - 4 cloves garlic, chopped
- 1 bay leaf
- 1 teaspoon crushed red pepper
- 1/2teaspoon fennel seeds
- 1 tablespoon tomato paste
- 1 can (28 oz.) italian plum tomatoes
- 1/2cup dry vermouth or white wine
- A few leaves basil, torn
- Grated pecorino-romano or parmigiano-reggiano, for serving
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the cooking water.
- In a saucepan, heat the EVOO over medium-high heat. Add the bacon (or pancetta) and cook until crisp, 2 to 3 minutes. Add the fennel, onion, garlic, bay leaf, crushed pepper and fennel seeds; season with salt and pepper. Partially cover and cook, stirring occasionally, until the fennel and onion are softened, about 10 minutes.
- Stir in the tomato paste, then the tomatoes, crushing them with a spoon. Stir in the vermouth and basil; simmer for 10 minutes.
- Add the pasta and reserved pasta water to the sauce; toss to combine. Serve topped with the cheese.