This rich pasta is accompanied by a sauce with cream, fennel and dehydrated tomato.
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Ingredients4 portions
Preparation
Boil water with a lot of coarse salt in a large pot to make the pasta.
While the water is heating, heat the olive oil in a pan over medium heat and brown the garlic and fennel for 5 minutes.
Add 1 cup of water, the cream, the chicken broth, the dehydrated tomato, the chile and season with salt. Let the fire boil and lower, cook for 15 minutes (without lid).
Remove the sauce from the heat and add the sherry. Allow the sauce to cool slightly and liquefy. Return it to the pan.
Cook the pasta in the boiling water so that it is ready (al dente) and strained.
Return to the pot, mix with the sauce and serve.
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