This recipe celebrates all that fennel has to offer in a weeknight pasta that comes together in less than an hour. Thinly sliced fennel is slowly cooked down with onion and garlic, yielding a caramelized, jammy mixture. Anchovies and Parmesan bring savory balance, while lemon zest and juice contribute brightness. Garnishing with the fronds lends fresh fennel flavor to every bite.
There are plenty of ways to customize this dish to your own palate. Don’t like anchovies? No worries—skip them. Want to take it to a meaty place? Cook Italian sausage in the skillet, set it aside, and cook the fennel in the sausage fat. Prefer a little more sweetness? Deglaze the skillet with white wine. And for even more fennel flavor, cook the stalks along with the pasta; just pluck them out before draining.