Baked Penne with Fennel

Ingredients

  • Kosher salt
  • 3 tablespoons extra-virgin olive oil, plus more for greasing
  • ½ pound pancetta, trimmed of excess fat and diced
  • 1 medium onion, chopped
  • 1 fennel bulb, trimmed and thinly sliced
  • 1 28-ounce can whole plum tomatoes
  • ½ cup heavy cream
  • + 5 more ingredients
    • 12 ounces penne
    • ½ cup chopped fresh basil
    • 1 cup grated parmesan cheese (about 2 ½ ounces)
    • 2 cups grated mozzarella cheese (about 8 ounces)
    • 1 ¾ cups grated fontina cheese (about 6 ounces)

1. Position a rack in the upper third of the oven and preheat to 450. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes. Pour off the fat, leaving about 1 ta...

View full recipe at SpringPad

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