Onion and Fennel Pasta Sauce (Alfredo-style)
Onion and Fennel Pasta Sauce (Alfredo-style)
Ingredients
- 1 onion, finely sliced
- 1 fennel bulb, finely sliced
- 1/4 cup olive oil, or as needed
- 1/2 teaspoon Maldon sea salt flakes, or to taste
- 2 bay leaves
- 1 anchovy
- 1/2 cup chicken stock, or as needed
- 1/8 teaspoon nutmeg, freshly grated, or to taste
- 1 tablespoon heavy cream, optional
- 1/4 cup Parmigiano Reggiano, grated, plus more for serving
- 1 pound tagliatelle pasta
- 2 tablespoons chives, finely chopped, for garnish
- 1/4 cup pasta water, reserved, or as needed
Instructions
- 1
Finely slice the whole onion and the fennel bulb.
⏱️ 5 min
- 2
Place the sliced onion and fennel into a large pan or Dutch oven. Drizzle a generous amount of olive oil over them. Season with Maldon sea salt flakes and add the 2 bay leaves.
⏱️ 2 min
- 3
Cook the aromatics over medium heat for about 5 minutes, stirring occasionally, until they begin to soften. Then, add the anchovy to the pan, stirring it in until it dissolves.
⏱️ 5 min
- 4
Pour in the chicken stock. Cover the pan with a lid and reduce the heat to low. Simmer for approximately 25 minutes, or until the onion and fennel are very tender and translucent.
⏱️ 25 min
- 5
Remove the pan from the heat and allow the mixture to cool for 1 minute.
⏱️ 1 min
- 6
Carefully transfer the cooked onion and fennel mixture into a blender. Blend until the mixture is completely smooth and velvety. If needed, add a splash more chicken stock to aid blending.
⏱️ 3 min
- 7
Pour the blended sauce back into the clean pan. Stir in the nutmeg and the heavy cream (if using). Whisk to combine all ingredients thoroughly.
⏱️ 2 min
- 8
Place the pan over the lowest possible heat. Incorporate the grated Parmigiano Reggiano into the sauce, stirring constantly until the cheese is melted and fully integrated.
⏱️ 3 min
- 9
While the sauce is simmering, cook the tagliatelle pasta in a separate pot of generously salted boiling water according to package directions until it is al dente.
⏱️ 10 min•🌡️ 212
- 10
Once the pasta is al dente, use tongs to transfer it directly into the pan with the sauce. Gently mix the pasta with the sauce, ensuring each strand is coated.
⏱️ 2 min
- 11
If the sauce is too thick, add a touch of the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
⏱️ 1 min
- 12
To serve, spread a small amount of the sauce on the bottom of each plate. Arrange a portion of the sauced pasta on top of the base sauce. Spoon additional sauce over the pasta and garnish with finely chopped chives and extra grated Parmigiano Reggiano, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Onion and Fennel Pasta Sauce (Alfredo-style)
- 1 onion, finely sliced
- 1 fennel bulb, finely sliced
- 1/4 cup olive oil, or as needed
- 1/2 teaspoon Maldon sea salt flakes, or to taste
- 2 bay leaves
- 1 anchovy
- 1/2 cup chicken stock, or as needed
- 1/8 teaspoon nutmeg, freshly grated, or to taste
- 1 tablespoon heavy cream, optional
- 1/4 cup Parmigiano Reggiano, grated, plus more for serving
- 1 pound tagliatelle pasta
- 2 tablespoons chives, finely chopped, for garnish
- 1/4 cup pasta water, reserved, or as needed
Instructions
- 1
Finely slice the whole onion and the fennel bulb.
⏱️ 5 min - 2
Place the sliced onion and fennel into a large pan or Dutch oven. Drizzle a generous amount of olive oil over them. Season with Maldon sea salt flakes and add the 2 bay leaves.
⏱️ 2 min - 3
Cook the aromatics over medium heat for about 5 minutes, stirring occasionally, until they begin to soften. Then, add the anchovy to the pan, stirring it in until it dissolves.
⏱️ 5 min - 4
Pour in the chicken stock. Cover the pan with a lid and reduce the heat to low. Simmer for approximately 25 minutes, or until the onion and fennel are very tender and translucent.
⏱️ 25 min - 5
Remove the pan from the heat and allow the mixture to cool for 1 minute.
⏱️ 1 min - 6
Carefully transfer the cooked onion and fennel mixture into a blender. Blend until the mixture is completely smooth and velvety. If needed, add a splash more chicken stock to aid blending.
⏱️ 3 min - 7
Pour the blended sauce back into the clean pan. Stir in the nutmeg and the heavy cream (if using). Whisk to combine all ingredients thoroughly.
⏱️ 2 min - 8
Place the pan over the lowest possible heat. Incorporate the grated Parmigiano Reggiano into the sauce, stirring constantly until the cheese is melted and fully integrated.
⏱️ 3 min - 9
While the sauce is simmering, cook the tagliatelle pasta in a separate pot of generously salted boiling water according to package directions until it is al dente.
⏱️ 10 min•🌡️ 212 - 10
Once the pasta is al dente, use tongs to transfer it directly into the pan with the sauce. Gently mix the pasta with the sauce, ensuring each strand is coated.
⏱️ 2 min - 11
If the sauce is too thick, add a touch of the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
⏱️ 1 min - 12
To serve, spread a small amount of the sauce on the bottom of each plate. Arrange a portion of the sauced pasta on top of the base sauce. Spoon additional sauce over the pasta and garnish with finely chopped chives and extra grated Parmigiano Reggiano, if desired.
⏱️ 2 min