One Pan Paste With Fennel And Cream

• 12 ounces Fettucini
• 12 ounces grape tomatoes
• 1 1/2 cups onion, thinly sliced
• 1 1/2 cups fennel, thinly sliced
• 2 cloves of garlic, minced
• 1l2 teaspoons red pepper flakes
• 2 tablespoons extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• 1/2 cup freshly grated parmesan cheese, plus more for sreving
• 1/4 cup heavy cream, plus more for serving
• pinch of dried oregano
• 2 tablespoons white wine
• 4 1/2 cups water

1. Add onion, fennel and olive oil to a large straight sided skillet. Saute for 2 minutes. Add white wine and cook for another minute until liquid is almost cooked away.
2. Add tomatoes, garlic, red pepper flakes, 2 ts. of salt, 1/4 ts. pepper, pasta (laying flat), and water.
3. Bring to a boil over high heat. Continue cooking the mixturernat a boil and stir with tongs until the pasta is al dente and water is mostly evaporated, about 10-12 minutes. If the pasta becomes too dry before it is done add a little more water.
4. Add the cream and Parmesan to the pan. Check seasonings, adding salt and pepper to taste. Divide among 4 bowls. Serve with additional Parmesan and cream.

grape tomatoes, onion, fennel, garlic, red pepper, extravirgin olive oil, kosher salt, freshly ground black pepper, freshly grated parmesan cheese, heavy cream, oregano, white wine, water

Taken from food52.com/recipes/81161-one-pan-paste-with-fennel-and-cream (may not work)