Baked Penne With Fennel
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
31
Spice
36
Sweetness
59
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 medium
Onion (chopped)1 cup
Heavy Cream340 g
Penne1 cup
Basil (chopped fresh)1.75 cups
Fontina Cheese (grated about 6 ounces)Directions:
1
Position a rack in the upper third of the oven and preheat to 450
2
Bring a large pot of salted water to a boil
3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat
4
Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes
5
Pour off the fat, leaving about 1 tablespoon in the pan
6
Add the onion and fennel and cook until the fennel is soft, about 5 minutes
7
Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer
8
Fill the empty can with 1/2 cup of the boiling water and add to the sauce
9
Stir in the cream and simmer while you cook the pasta
10
Add the pasta to the boiling water and cook until al dente
11
Drain and add to the sauce
12
Stir in the basil and 1/2 cup parmesan
13
Drizzle with 1 tablespoon olive oil, season with salt and toss
14
Oil a 9-by-13-inch baking dish
15
Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese
16
Drizzle with the remaining 1 tablespoon olive oil
17
Bake, uncovered, until browned and bubbly, about 15 minutes
18
Photograph by Antonis Achilleos