- Rachael Ray - https://www.rachaelray.com -

Pici with Fennel-Tomato Sauce

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Heat a large pan [3] over medium heat with EVOO [2], 4 turns of the pan [3]. Add the fennel, onions and garlic, season with salt and pepper, and cook to soften and very lightly caramelize, 20-25 minutes. Add Pernod or white wine, stock and tomatoes, breaking them up with a wooden spoon. Add honey and passata or sauce, and bring to a bubble. Reduce heat a bit and simmer 30-40 minutes.

Bring a large pot [3] of water to a boil for the pasta, salt water and undercook the pasta 1 minute less than package directions.

Purée sauce with an immersion blender or in batches in a food processor. Return to low heat and add cream to sauce.

Reserve 1/2 cup starchy cooking water before draining pasta. Toss pasta with the sauce, reserved cooking water, cheese and more EVOO to your taste.

Serve in shallow bowls [4] with a few leaves of torn basil on top.