Spicy Fennel Pasta

Bibimbap enhances the light licorice flavor of the fennel for a vegetarian main dish or serve with Italian sausage. Use toasted anise seed to create a deeper flavor.

Serves 3-4


  • 2 T olive oil
  • 2.5 c of ¼” sliced fennel (about 2-3 fennel bulbs)
  • 1 onion or 3 shallots, sliced thin
  • 1 t anise seed, toasted and ground
  • 1 jalapeno, chopped fine
  • 2 t minced garlic
  • 8 oz fettucine pasta
  • 2 c white wine
  • juice of 1 lemon
  • 3 T Underwood Ranches Bibimbap Sauce
  • ½ c Italian parsley, chopped
  • ½ c pine nuts, toasted
  • Salt and pepper to taste
  • 1 c parmesan cheese, finely grated


  1. Prepare fennel bulbs – Wash and trim bulbs; cut in half and then remove and discard tough cores. Cut into ¼” wide slices.
  2. Heat olive oil in large skillet and add onion (or shallots) with the sliced fennel.
  3. Sauté for about 10 minutes on medium high until fennel starts to brown and soften.
  4. Add anise seed, jalapeno and garlic and cook for about 2 minutes.
  5. Stir in up to 2 cups of white wine, cover and simmer for about 10 minutes.
  6. Meanwhile, cook favorite pasta in a separate pot until al dente, drain and reserve about 1 c of the pasta water. Add a little olive oil to the cooked pasta and keep warm.
  7. Remove lid from the fennel and continue cooking until most of liquid is absorbed. Stir in lemon juice, Bibimbap, parsley and pine nuts. Add salt and pepper to taste.
  8. Add pasta to fennel mixture, stir in ½ c of the parmesan and pasta water as needed to create a sauce.
  9. Toss pasta and transfer to a large serving bowl. Sprinkle with the rest of the parmesan cheese and extra pine nuts and parsley.

Karen 11.01.2020