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Rachael Ray's Spaghetti with Fennel & Onion Sauce

Rachael Ray's Spaghetti with Fennel & Onion Sauce


  • ¼ cup EVOO

  • 1 large bulb fennel—quartered, cored, and very thinly sliced (reserve 1/2 cup fennel fronds for garnish)

  • 1 large onion, halved and thinly sliced

  • Salt

  • 6 cloves garlic, thinly sliced

  • 1 tsp. fennel pollen or ground fennel

  • 1 tsp. crushed red pepper

  • 2 tsp. lemon zest

  • 1 cup white wine, such as Sancerre or Pinot Grigio

  • 1 cup chicken bone broth or vegetable stock

  • ½ cup heavy cream or half-and-half

  • 1 lb. spaghetti

  • ½ lemon, juiced (about 2 tbsp.)

  • 1 cup Parmigiano-Reggiano or Pecorino Romano

  • A handful of fresh flat-leaf parsley tops, chopped

  • ½ cup toasted pine nuts


  • Step 1

    Bring a large pot of water to a boil for the pasta.

  • Step 2

    In a large skillet, heat the EVOO, four turns of the pan, over medium to medium-high. Add the fennel and onion; season with salt. Cook, partially covered, stirring occasionally, just until the vegetables soften (do not brown), 6 to 7 minutes. Add the garlic; stir for a minute. Stir in the fennel pollen, crushed red pepper, and lemon zest, then add the wine and broth. Cook until the sauce is reduced by half, 8 to 10 minutes. Stir in the cream and reduce the heat to a simmer while you cook the pasta.

  • Step 3

    Salt the water, add the pasta, and cook about 1 minute less than the package directions. Reserve 1/2 cup cooking water. Drain the pasta.

  • Step 4

    Add the pasta, lemon juice, pasta cooking water, and cheese to the sauce; toss to coat. Serve the pasta topped with the parsley, nuts, and fennel fronds.