Roasted Fennel Tomato Sauce with Pasta

There’s a particular magic that happens when simple ingredients are coaxed into something extraordinary through the transformative power of heat. For me, this Roasted Fennel Tomato Sauce embodies that culinary alchemy. I remember the first time I encountered this dish – a revelation of sweet, anise-tinged vegetables melding with bright tomatoes, all coating perfectly al dente pasta. It was a dish that tasted both deeply familiar and excitingly new, a testament to how a bit of roasting can elevate humble produce into star players. This recipe, adapted from the culinary wisdom of Blake Royer at Serious Eats, who himself drew inspiration from The Splendid Table’s How to Eaty Supper, has become a cherished staple in my kitchen, a reliable comfort that never fails to impress.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Servings: 4
• Yield: Approximately 4 cups of sauce
• Dietary Type: Vegetarian

Ingredients

This recipe calls for a handful of thoughtfully chosen ingredients, each playing a vital role in building the complex flavor profile.

• 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 (adjust to your spice preference)
• 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 (such as rigatoni, fusilli, or cavatelli)

Equipment Needed

While this recipe doesn’t require specialized equipment, a few basics will ensure a smooth cooking experience.

• Large roasting dish or baking sheet
• Large pot for boiling pasta
• Slotted spoon or colander for draining pasta

Instructions

The beauty of this sauce lies in its straightforward, hands-off approach. Roasting the vegetables first unlocks their natural sweetness and depth, setting the stage for a truly memorable pasta dish.

1. Preheat the oven and prepare the vegetables: Begin by preheating your oven to 450°F (230°C). This high heat is crucial for achieving the desired caramelization on the vegetables. In a large roasting dish or on a rimmed baking sheet, combine the sliced fennel bulbs, sliced onions, and roughly chopped garlic cloves. Drizzle generously with the 1/3 cup of olive oil. Add the chili flakes, fennel seeds, 1/2 teaspoon of salt, and 1/2 teaspoon of fresh ground black pepper. Toss everything together thoroughly, ensuring all the vegetables are coated in the oil and seasonings.

2. Initial Roast: Place the roasting dish in the preheated oven and roast for 15 minutes. During this initial roasting period, the vegetables will begin to soften and develop a slight char.

3. Cook the Pasta: While the vegetables are in their first roasting phase, bring a large pot of salted water to a rolling boil over high heat. Add your chosen short pasta to the boiling water and cook until al dente, following the package instructions. It’s important to cook the pasta to al dente because it will continue to cook slightly when tossed with the hot sauce.

4. Incorporate Tomatoes and Continue Roasting: After the initial 15 minutes of roasting, carefully remove the roasting dish from the oven. Stir in the 1 (14-ounce) can of whole tomatoes, which you’ve crushed by hand for a more rustic texture. Ensure the tomatoes are well combined with the roasted vegetables. Return the dish to the oven and roast for an additional 5 to 10 minutes. The goal here is to allow the tomatoes to heat through and meld with the roasted vegetables, and for the fennel to become tender and start to brown beautifully.

5. Reserve Pasta Water and Drain Pasta: Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. This water is liquid gold for emulsifying sauces and achieving the perfect consistency. Once the pasta is cooked to al dente, drain it using a colander or a slotted spoon.

6. Combine and Serve: Add the drained pasta directly to the roasting dish with the hot roasted fennel and tomato mixture. Toss everything together gently. Add the 1/2 cup of shredded Parmesan cheese. If the sauce seems a little too thick or dry, add some of the reserved pasta cooking water, a tablespoon at a time, until the sauce is loosened and coats the pasta beautifully. Serve immediately, ensuring each portion is generously sauced.

Expert Tips & Tricks

• Don’t Rush the Roast: The high temperature and the initial 15-minute roast are key to softening the fennel and onions and developing their inherent sweetness. Don’t be afraid of a little charring; it adds depth of flavor.
• Hand-Crush Those Tomatoes: While crushed tomatoes from a can work, taking a moment to hand-crush whole peeled tomatoes adds a wonderful texture and a more vibrant tomato flavor to the sauce.
• The Magic of Pasta Water: Always, always reserve that starchy pasta water. It’s the secret ingredient that helps the sauce cling to the pasta, creating a luscious, well-emulsified dish without the need for heavy cream.
• Cheese Variation: If you prefer a dairy-free option, you can omit the Parmesan cheese. The roasted vegetables and tomatoes will still create a flavorful sauce. For a vegan alternative, nutritional yeast can offer a cheesy umami note.
• Spice Level: The chili flakes provide a subtle warmth. If you enjoy a spicier kick, feel free to increase the amount or add a pinch of red pepper flakes with the tomatoes.

Serving & Storage Suggestions

This Roasted Fennel Tomato Sauce is best served piping hot, immediately after it’s tossed with the pasta. A sprinkle of fresh parsley or basil leaves can add a touch of freshness and color. For a more decadent touch, consider a drizzle of good quality olive oil or a few shavings of Pecorino Romano cheese.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. Freezing is also an option; cool the sauce completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving (based on 4 servings). Please note that these are approximations and can vary depending on specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	743.5 kcal
Calories from Fat		218 g
Total Fat	24.3 g	37 %
Saturated Fat	5.1 g	25 %
Cholesterol	11 mg	3 %
Sodium	563.3 mg	23 %
Total Carbohydrate	109.8 g	36 %
Dietary Fiber	11.1 g	44 %
Sugars	8.2 g	32 %
Protein	23.7 g	47 %

Variations & Substitutions

• Add Protein: For a heartier meal, toss in some cooked Italian sausage, roasted chicken, or white beans along with the pasta and sauce.
• Seasonal Vegetables: While fennel is the star, consider adding other robust vegetables to the initial roast. Bell peppers, zucchini, or even chunks of eggplant can be excellent additions.
• Herbaceous Boost: Stir in fresh chopped herbs like basil, oregano, or thyme at the very end of cooking for an extra layer of flavor.
• Creamy Finish: For a richer sauce, a swirl of heavy cream or mascarpone cheese stirred in at the end can elevate this dish to a luxurious level.

FAQs

Q: Why roast the fennel instead of using it raw?
A: Roasting significantly mellows fennel’s natural anise flavor, transforming it into a sweeter, more mellow vegetable with a delightful caramelized depth.

Q: Can I use dried tomatoes instead of fresh?
A: While this recipe is designed for canned whole tomatoes, you could experiment with rehydrated sun-dried tomatoes, though the flavor profile and texture would differ.

Q: What kind of pasta works best with this sauce?
A: Short, sturdy pasta shapes like rigatoni, fusilli, or cavatelli are ideal as they can capture and hold the chunky sauce effectively.

Q: Is it possible to make this sauce ahead of time?
A: Yes, the roasted vegetables and tomato mixture can be made ahead and stored in the refrigerator. Reheat gently on the stovetop before tossing with freshly cooked pasta.

Q: How can I make this sauce gluten-free?
A: Simply use your favorite gluten-free pasta instead of traditional wheat pasta.

Final Thoughts

This Roasted Fennel Tomato Sauce is more than just a pasta sauce; it’s an embrace of simple, honest flavors brought to life through the art of roasting. It’s a dish that speaks of warmth, comfort, and the joy of sharing good food. I encourage you to try it, to experience the subtle transformation of the fennel, and to savor the harmonious blend of sweet vegetables and tangy tomatoes. Serve it with a crisp green salad and a glass of your favorite Italian red wine for a truly satisfying meal. Don’t hesitate to share your culinary adventures and any delicious variations you discover!