This recipe celebrates all that fennel has to supply in a weeknight pasta that comes collectively in lower than an hour. Thinly sliced fennel is slowly cooked down with onion and garlic, yielding a caramelized, jammy combination. Anchovies and Parmesan carry savory stability, whereas lemon zest and juice contribute brightness. Garnishing with the fronds lends contemporary fennel taste to each chunk.
There are many methods to customise this dish to your personal palate. Don’t like anchovies? No worries—skip them. Wish to take it to a meaty place? Cook dinner Italian sausage within the skillet, set it apart, and prepare dinner the fennel within the sausage fats. Want a little bit extra sweetness? Deglaze the skillet with white wine. And for much more fennel taste, prepare dinner the stalks together with the pasta; simply pluck them out earlier than draining.
