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Credit: Photography by John Kernick

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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