Fennel Cream Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
Ingredients
olive oil to saute
fennel bulb, sliced very thin, 5 oz
onion, sliced very thin or diced, 2 oz
fresh garlic, 2 teaspoons or more
tomato paste, 1/3 cup
chicken stock, 12 fl oz
heavy cream (can use half n half per your preference), 12 fl oz
fennel seed, dried, 1.5 teaspoons or more to taste
kosher salt, 1.5 teaspoons
black pepper, 1.2 teaspoon
Instructions
In a heavy stockpot or braiser pan, heat olive oil over medium. Add garlic, saute until fragrant and soft, then add onion and fennel. Sprinkle with salt and let cook down until very soft, stirring frequently. Add tomato paste and stir to break it up. Add chicken stock, fennel seeds, salt and pepper. Let cook until bubbly. Reduce heat to a low simmer, then once it is simmering on low, swirl in heavy cream or half and half. Taste and season as needed. Remove from heat.
Notes
For our Date Night Rigantoni meal, we brown hot or mild Italian sausage in a pan, add the fennel cream sauce and a few handfuls of chopped kale, let the flavors simmer and the kale wilt. Toss with hot cooked pasta and 1/2 cup or more of hot pasta water. Delish!
Find it online: https://katesplate.com/blog/fennel-cream-sauce/