Braised Fennel and Onion Pasta Sauce

Transform your pasta night with the rich, aromatic delight of Braised Fennel and Onion Pasta Sauce. This recipe combines tender slices of fennel and sweet caramelized onion, slowly braised with garlic, thyme, and a splash of dry white wine for a deeply flavorful base. Simmered in vegetable broth and finished with buttery Parmesan, the sauce delivers a velvety, umami-packed coating for your favorite pasta. A touch of crushed red pepper adds a gentle kick, while a garnish of fresh parsley brightens the dish. Perfect for an elegant vegetarian dinner or a cozy weeknight meal, this recipe is a masterclass in turning simple ingredients into something extraordinary. Keywords: braised fennel pasta sauce, caramelized onion sauce, vegetarian pasta recipe, fennel pasta dish, easy gourmet pasta.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium fennel bulbs
• 1 large yellow onion
• 3 large garlic cloves
• 3 tablespoons extra virgin olive oil
• 0.5 cup dry white wine
• 1 cup vegetable broth
• 0.25 teaspoon crushed red pepper flakes
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons unsalted butter
• 0.5 cup Parmesan cheese
• 12 ounces pasta of choice
• 2 tablespoons fresh parsley

Directions

Step 1

Trim the fennel bulbs by removing any fronds and tough outer layers. Cut the bulbs into thin slices.

Step 2

Peel and thinly slice the yellow onion.

Step 3

Mince the garlic cloves.

Step 4

In a large skillet or wide saucepan, heat the olive oil over medium heat.

Step 5

Add the sliced fennel and onion to the pan. Cook, stirring frequently, for about 10 minutes until slightly softened and golden around the edges.

Step 6

Stir in the minced garlic, crushed red pepper flakes, and thyme. Cook for 1 minute until fragrant.

Step 7

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes until slightly reduced.

Step 8

Add the vegetable broth, salt, and black pepper. Reduce the heat to medium-low, cover the pan, and let the mixture simmer for 25–30 minutes, stirring occasionally, until the fennel and onions are very tender and the liquid has reduced slightly.

Step 9

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

Step 10

Uncover the skillet and stir in the butter. Let it melt into the sauce, creating a rich texture.

Step 11

Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water, a little at a time, to reach the desired consistency.

Step 12

Sprinkle the Parmesan cheese over the pasta and toss again until fully combined.

Step 13

Serve immediately, garnished with fresh parsley and additional Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1466.9g)

Amount per serving	% Daily Value*
Calories	1630.5

Total Fat 87.4g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 106.5mg	0%
Sodium 3374.5mg	0%
Total Carbohydrate 159.9g	0%
Dietary Fiber 25.0g	0%
Total Sugars 33.8g
Protein 46.7g	0%

Vitamin D 0IU	0%
Calcium 825.5mg	0%
Iron 8.8mg	0%
Potassium 2904.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 11.6%

Carbs: 39.7%