Caramelised fennel, lemon and chilli pasta
I have a firm rule: nothing requiring a mandolin for preparation is happening in my house during the week. So instead, I make use of the blender to blitz this into a decadent, silky sauce and to cut down significantly on chopping time.
Ingredients
500g bucatini pasta
Sauce
3½ tbsp olive oil
2 fennel bulbs, finely sliced, fronds reserved
6 eschalots (French shallots), peeled and halved lengthways
juice and zest of 1 lemon
500ml (2 cups) pouring cream
¾ cup finely grated parmesan
chilli flakes, to serve
fennel fronds, to serve
Method
Step 1
Add 3-4 tablespoons of olive oil to a deep-sided frying pan and place over low-medium heat. Add the fennel, eschalots and lemon juice and cook over a low heat until completely soft, stirring regularly to prevent catching. This can take about 15-20 minutes. You want the fennel to be as soft as possible for a silky, flavourful sauce. Allow to cool before adding to a blender with the lemon zest, cream and parmesan. Blitz until smooth.
Step 2
Bring a pot of water to the boil. Cook the bucatini until al dente. Strain and return to the pot. Pour the sauce over, using tongs to coat the pasta in the creamy sauce.
Step 3
Plate up, sprinkle with chilli flakes and season with salt and pepper. Scatter over reserved fennel fronds and serve.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.From our partners
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