Roasted Fennel Tomato Sauce

• 2 fennel bulbs, cored and sliced
• 2 large onions, peeled and sliced
• 8 garlic cloves, roughly chopped
• 1/3 cup olive oil
• 1/2 teaspoon chili flakes
• 2 tablespoons fennel seeds
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 (14 ounce) can whole tomatoes, crushed by hand
• 1/2 cup shredded parmesan cheese
• 1 lb short pasta

1. Preheat the oven to 450u0b0F Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
2. In the meantime, bring a pot of salted water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
3. After 15 minutes of roasting, stir the crushed tomatoes into the vegetables, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
4. Reserve 1 cup of the pasta cooking water. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.

fennel bulbs, onions, garlic, olive oil, chili flakes, fennel seeds, salt, fresh ground black pepper, tomatoes, parmesan cheese, short pasta

Taken from www.food.com/recipe/roasted-fennel-tomato-sauce-367292 (may not work)