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Pasta with Fennel and Brussels…

Food is a metaphor for life.  Life is full of times when we have too much of something and not enough of something else. This recipe emanates from one of those days when one looks in the fridge and notices there are far too many vegetables there and they need to be used while still fresh. In this instance there were 3 fennel bulbs and a bag of Brussels Sprouts.  What to do? The usual in our house – make a pasta. I cannot say that no one in the world had ever made a pasta out of these main ingredients, but I can say I never did!  The recipe below is the result.


1 Med Fennel bulb – sliced very thinly
8 Med Brussels Sprouts – sliced very thinly
1/4 Cup Pancetta or Guanciale
3 Med Shallots – thinly sliced
2 Cloves Garlic – chopped as small as possible
1/4 Cup Olive Oil – Extra virgin
2 Tbl Flour or Wondra
1/2 Cup Parmesan Cheese – grated or shaved
1/2 Lb. Pasta – Rigatoni, Penne or Farfalle


Add the Fennel, Brussels Sprouts, Pancetta or Guanciale, shallots and garlic to a deep fry or sauté pan large enough to hold all the ingredients plus another cup of water.  Add the olive oil, and mix all the ingredients thoroughly.  Caramelize the ingredients over a low heat for 40-50 minutes. [This is not much work as they will need to be stirred only 2-3 times during this period.]

Meanwhile put up a pot of water for the pasta.  [Cook the pasta in plenty of salted water.]  

While the pasta is cooking, turn up the heat on the ingredients that are now sprinkle the fry pan, and then add flour or Wondra while stirring to incorporate the flour. After a a minute or so the mixture should thicken. When that happens add a cup of the pasta water to the pan and stir. A modestly think sauce should be the result. If the sauce is too thick, add a bit of water. If too thin add a little more flour. Turn the heat down – or off – until the pasta is ready.

When the pasta is coked al dente, drain the pasta, then add it to the pan with vegetables and Pancetta.  Turn the heat up and cook for 30 seconds  while stirring vigorously.  Serve with generous portions of shaved or grated Parmesan cheese.

This dish is great with a 2009 De Angelis Wines Pinot Noir.

2009 Pinot Noir

This Pinot Noir was released in July  of 2011.  The fruit for this wine was sourced from both warm and cool weather vineyards, and the resultant wine is a 14.1% classic Pinot Noir, that exhibits a terrific mouthfeel, a long finish, and fruit both on the nose, and in the mouth.  This wine was aged in both Hungarian and French oak barrels for 14 months, was allowed to develop slowly, and was bottled in mid-February, 2011. From the time this wine was in barrel, it was clear that this wine would be a great De Angelis Wines Pinot Noir as barrel tasting throughout aging was very successful. While young by our standards, this Pinot Noir is as good as a Pinot Noir is great now!

In Stock

A great Pinot made from warm and cool weather fruit

Price: $26.50




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