Jammy Fennel and Onion Pasta (Gluten Free)
It seems like I needed 50+ years to fully appreciate fennel. But I have arrived and hopefully you have too! While fennel and onion look very similar, they’re not even closely related. But when cooked, the sweeter side of both come out. Cooking the onions and fennel until they are almost melted and jammy is the secret behind Jammy Fennel and Onion Pasta (Gluten Free). The pasta is highlighted by the sweet, salty, and slightly spicy pairing of the ingredients which blend together with perfect harmony.
Jump to RecipeIngredients
Organize the ingredients – gluten free rigatoni or medium pasta, sliced fennel and fronds, onion, sugar, garlic, kosher salt, anchovies, parmesan, lemon zest and juice, olive oil, cornstarch, hot pepper flakes, and unsalted butter.
Cooking the Fennel and Onion
Heat oil in a large Dutch oven or other heavy pot over medium. Add fennel, onion, salt and sugar to the pan and use tongs to stir to combine. Cover and cook, stirring occasionally, until onion is translucent and fennel is beginning to brown around the edges, 8–10 minutes. Uncover and add garlic, anchovies, and red pepper flakes. Cook, stirring occasionally and reducing heat as needed to avoid scorching (stir in a splash of water if scorching does occur), until fennel and onion are deep golden brown and very soft and jammy, 12–15 minutes.
Cooking the Pasta
While fennel and onion are cooking, cook the pasta in a large pot of boiling salted water, stirring occasionally, until just shy of “al dente,” about 1 minute less than package directions. Once cooked, drain pasta in a colander and set aside.
Starchy Water
While pasta is cooking, make the starchy water. (This is needed because gf pasta doesn’t have the same starch content as regular pasta which makes it difficult for the sauce to “cling to” it.) To re-create the starchiness found in regular pasta water, try this super simple trick… combine 1/2 teaspoon each of kosher salt and cornstarch with 2 cups cold water in a microwave safe bowl or measuring cup. Heat mixture covered with a paper or cloth towel in a microwave on High for 4 minutes. Set aside.
Finishing Steps
Drain pasta using a colander and transfer pasta to the pot with the onions and fennel. Add Parmesan, butter, and starchy water to the pot. Increase heat to medium-high and cook, stirring often, until sauce clings to pasta, about 2 minutes. Then remove pot from heat and stir in most of reserved fennel fronds, lemon zest, and lemon juice. Taste and season with more salt if needed.
Jammy Fennel and Onion Pasta (Gluten Free)
Transfer pasta to a large bowl and season with more red pepper flakes (if desired) and parmesan and garnish with additional fennel fronds.
Jammy Fennel and Onion Pasta (Gluten Free)
Ingredients
- ¼ cup extra-virgin olive oil
- 2 large or 3 medium fennel bulbs with fronds- cut off tops of fennel, putting aside fronds. Then halve fennel bulbs vertically through root ends, removing tough outer layer and core, thinly slice fennel crosswise
- 1 medium onion halved and thinly sliced crosswise
- ½ teaspoon kosher salt plus more for seasoning
- 1 teaspoon granulated sugar
- 4 garlic cloves finely minced or grated or pressed
- 3 oil-packed anchovy fillets
- ½ teaspoon crushed red pepper flakes
- 12 oz. gluten free rigatoni or penne or other medium pasta
- 1/2 cup Parmesan grated
- 2 tablespoons butter unsalted
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice fresh squeezed
Starchy Water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cornstarch
- 2 cups cold water
Instructions
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add fennel, onion, salt and sugar to the pan and use tongs to stir to combine. Cover and cook, stirring occasionally, until onion is translucent and fennel is beginning to brown around the edges, 8–10 minutes. Uncover and add garlic, anchovies, and red pepper flakes. Stir occasionally, reducing heat as needed to avoid scorching (stir in a splash of water if scorching does occur), until fennel and onion are deep golden brown and very soft and jammy, 12–15 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.
- While pasta is cooking, make the starchy water. (This is needed because gf pasta doesn’t have the same starch content as regular pasta which makes it difficult for the sauce to “cling to” the pasta.) To re-create the starchiness found in regular pasta water, try this super simple trick… combine 1/2 teaspoon each of kosher salt and cornstarch with 2 cups cold water in a microwave safe bowl or measuring cup. Heat mixture covered with a paper or cloth towel in a microwave on High for 4 minutes. Set aside.
- Drain pasta using a colander and transfer pasta to the pot with the onions and fennel. Add Parmesan, butter, and starchy water to the pot. Increase heat to medium-high and cook, stirring often, until sauce clings to pasta, about 2 minutes.
- Then remove pot from heat and stir in most of reserved fennel fronds, lemon zest, and lemon juice. Taste and season with more salt if needed. Transfer pasta to a large bowl and season with more red pepper flakes (if desired) and parmesan and garnish with remaining fennel fronds.
Recipe from Epicurious.com with slight modifications.
If you like this recipe, you may also like these GFchow recipes. Tomato Walnut Penne Pasta, Pecan Basil Pesto with Pasta, and GF Pasta with Hazelnuts, Parmesan, and Arugula.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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