More Great Italian Pasta is one of Diane Seed’s cookbooks. Probably a little less accessible than The Top One Hundred Pasta Sauces and to be honest I can’t remember ever using it before. But I have a bit of a thing for fennel and this book had a recipe for baked rigatoni with fennel, cream and ham that sounded like a good meal for a week night.
This turned out really well, very tasty and just moist enough.
500g fennel bulbs
100ml fresh cream
30ml olive oil
150g diced, cooked ham
50g freshly grated parmesan cheese
Roughly chop 2/3 of the fennel and cook until tender in lightly salted boiling water (I used the thermomix for this). Drain and puree, stir in cream and season to taste. Chop the remaining fennel into dice and cook in butter and oil for 15 mins, adding ham near the end. Season to taste. Half cook rigatoni in salted water. Drain and combine with cream sauce followed by the ham and fennel mixture. Turn into a baking dish, sprinkle with parmesan cheese and bake in a 200C oven for 15 to 20 mins.