Baked Penne with Fennel
- Kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for greasing
- 1/2 pound pancetta, trimmed of excess fat and diced
- 1 medium onion, chopped
- 1 fennel bulb, trimmed and thinly sliced
- 1 28 -ounce can whole plum tomatoes
- 1/2 cup heavy cream
- 12 ounces penne
- 1/2 cup chopped fresh basil
- 1 cup grated parmesan cheese (about 2 1/2 ounces)
- 2 cups grated mozzarella cheese (about 8 ounces)
- 1 3/4 cups grated fontina cheese (about 6 ounces)
- Position a rack in the upper third of the oven and preheat to 450.
- Bring a large pot of salted water to a boil.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes.
- Pour off the fat, leaving about 1 tablespoon in the pan.
- Add the onion and fennel and cook until the fennel is soft, about 5 minutes.
- Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer.
- Fill the empty can with 1/2 cup of the boiling water and add to the sauce.
- Stir in the cream and simmer while you cook the pasta.
- Add the pasta to the boiling water and cook until al dente.
- Drain and add to the sauce.
- Stir in the basil and 1/2 cup parmesan.
- Drizzle with 1 tablespoon olive oil, season with salt and toss.
- Oil a 9-by-13-inch baking dish.
- Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese.
- Drizzle with the remaining 1 tablespoon olive oil.
- Bake, uncovered, until browned and bubbly, about 15 minutes.
- Per serving: Calories 757; Fat 45 g (Saturated 22 g); Cholesterol 117 mg; Sodium 939 mg; Carbohydrate 56 g; Fiber 6 g; Protein 33 g
- Photograph by Antonis Achilleos
kosher salt, extravirgin olive oil, pancetta, onion, fennel bulb, tomatoes, heavy cream, penne, fresh basil, parmesan cheese, mozzarella cheese, fontina cheese
Taken from www.foodnetwork.com/recipes/food-network-kitchens/baked-penne-with-fennel-recipe.html (may not work)