Easy fennel and pancetta pasta sauce
Suggested material offered in store
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 bag of Stefano’s fusilli pasta
Grated Parmesan or Romano cheese
In a 28cm Julienne sauté pan, heat the oil and the butter.
Add the cubed pancetta and cook it until the cubes are semi-crispy.
Add the cubed onions and cook until translucent.
Add the cubed fennel and mix well.
Add the stock a bit at a time until the fennel is al dente.
Salt as desired.
Add ½ pot of Stefano’s Rosée sauce (or Stefano basilic sauce or Arrabbiata sauce if you desire).
In a big pot, bring 7 litres of water to a boil and salt the water once it is boiling.
Cook the pasta until al dente, drain and add to the fennel pancetta sauce.
This is not only an easy pasta sauce recipe, it is also quick to make and inexpensive.
Kids and adult will love it. If they’re hesitant with fennel, you can pass the sauce in the blender and they won’t know a thing!
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