Baked Penne with Fennel
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Average Rating:
Total Reviews: 13
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By roadwork
pacific grove, 43
on March 02, 2010
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This was a hit all around, exept for my very pickey 6.5 year old. The fennel gave a great flavor. It was gone quick.
By artemy_12689017
Houston, 83
on February 25, 2010
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This was my first time to use fennel and pancetta -- I made the recipe almost exactly as listed. I didn't use the half can of salty pasta water; instead I just used a half can of water. (I try not to add salt when I cook.
It was absolutely yummy.
Cheese and meat prices add up though.
By amelia_knapp_11...
Lexington, KY
on February 19, 2010
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I made this dish last night--well, kind of a variation. It was my first time working with fennel and I couldn't be happier. I couldn't find my cheese grater so I just served it as regular pasta dish rather than a baked lasagna style dish. I added two links of sweet italian sausage that I removed from the casing and browned/crumbled because my boyfriend always wants to know where the meat is. Also, I used two spoonfuls of bacon fat instead of 1/2 pound of bacon. It was fabulous! I have some for lunch today and can't wait for it.