25 ml unsalted butter 2 tbsp
50 ml olive oil 1/4 cup
500 g onions, diced 1 lb
500 g fennel bulb, trimmed & cut into strips the size of penne 1 lb
125 ml chicken broth 1/2 cup
2 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
500 g dried penne 1 lb
parmesan cheese, shredded
Melt butter with the olive oil in a large skillet over medium-high heat. Add onions and saute until lightly browned, 10 to 12 minutes. Add fennel to onions and stir to combine. Stir in chicken broth, salt and pepper; bring to a boil. Reduce heat to medium-low, cover, and cook until fennel is tender-crisp.
Meanwhile, cook pasta until al dente. Drain well. Toss the cooked pasta with sauce. Serve immediately with the parmesan cheese.
Serves 4