Fennel Pollen Cream Sauce for Pasta
A quick and easy recipe for pasta with fennel pollen cream sauce.
Servings: 4
Ingredients
- 2 teaspoons olive oil
- 2 teaspoons butter
- 2 medium shallots minced
- 1 clove garlic minced
- 1½ teaspoons fennel pollen substitute ground fennel seed
- Salt and white pepper to taste
- 2 cups half and half
- ¼ cup Parmesan cheese shredded
Instructions
- Heat a wide sauce pan over medium-low heat. Add the fat and wait until the butter melts before adding the minced shallots and garlic.
- Season with a heavy pinch of salt and white pepper.
- Stir in the fennel pollen.
- Sweat shallot and garlic until softened and translucent but not browned.
- Whisk in the half and half and bring to a simmer. Do not let come to a full rolling boil, but reduce by ¼.
- Off the heat, stir in the Parmesan, a bit at a time until it is all melted. Taste and adjust seasonings.
- Cook any short pasta (ziti, rigatoni, elbows, shells, etc) or filled pasta (tortellini, ravioli, etc) until done to your liking.
- Pour hot pasta into the sauce and toss to coat.
- Serve with some more grated Parmesan and maybe a sprinkling of chopped fennel frond.