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Good Fennels Pasta Recipe

Good Fennels Pasta

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Video Dinners

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (72)

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Average Rating:

Total Reviews: 72

Showing 1-10 of 72

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  • on October 23, 2011

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    For those who thought it was bland - just use hot Italian sausage. I added a couple of tablespoons of balsamic vinegar at the end to round it out. Quick and tasty!

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  • on February 24, 2011

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    I was extremely disappointed by this one.I feel like this dish was very bland in flavor. The night that I made this meal, my husband and I both thought it was just okay. And since it is just me and my husband I we had plenty of leftovers and we brought some for lunch the next day. It was horrible! The sausage had lost all of its flavor and the pasta and vegetables were soggy. We both agreed this one is not one that we will every make again!

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  • on March 18, 2010

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    My husband and I weren't really expecting too much from this pasta BUT WOW it was excellent! As always, we added more garlic. We also cooked it slow and let it simmer for a good hour or more before adding the pasta. We used a nice dry white wine while making the sauce and then added a little chicken stock while we let it simmer so it didn't get to thick. Served it with crusty bread and roasted garlic. Don't see how you can go wrong with this dish.

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  • on November 17, 2009

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    Absolutely wonderful and very light. The fennel gives it a great taste and my husband even agreed it was a keeper.

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  • on November 12, 2009

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    This meal was a lot better that I thought it would be. Everyone in my family loved it. The only complaint I have is the prep time. It took forever to slice all of the veggies super thin. Other than that it was great and super easy. Great job Rachael!!!!

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  • on November 09, 2009

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    My husband makes this dish often in the colder months. We compare it to a bite-sized version of sausage and peppers over pasta. As always, he adds extra garlic but other than that he sticks to the recipe. As another reviewer mentioned, but I find this to be true with most of Rachel's recipes, the before prep can take much longer than she suggests. We always chop everything before starting to cook. All in all, a great dish perfect for a crowd (or for two with more than enough left for lunch the next day!

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  • on November 06, 2009

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    This dish was absolutely wonderful! The combination of flavors was incredible and very different. I would recommend this dish for a crowd, since you can make it in advance and you can stretch your dollar. You can easily serve 4-6 hearty eaters. Serve with bread and salad and you'll wow your guests.


    PS Beware. Your dogs may also want to taste this dish. My three dogs were going crazy and I let them try it. THEY LOVED IT!

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  • on July 06, 2008

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    This recipe was easy and delicious. My homegrown fennel bulb wasn't that great but I added the fennel leaves at the end and with vermouth instead of white wine, it really tasted good. Quite a bit of prep beforehand though.

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  • on April 21, 2008

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    I was just expecting this to be similar to a lot of other pasta dishes, but since I had most of the ingredients decided to follow the recipe. Was so surprised at how different this was. Made a few changes - I sliced the vegetables a little thicker, used hot sausage and added some Italian seasoning,and let it simmer for about one and a half hours. Like another reviewer I thought I would need more tomatoes, but it came out very good using the l can. I think that is what makes it different, not a "tomato" sauce. I'm sure it will make good leftovers. Thanks Rachel.

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  • on March 10, 2008

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    This was good and after ADDING some HOT SAUSE it became very good!

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