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Fennel Pollen Cream Sauce for Pasta

A quick and easy recipe for pasta with fennel pollen cream sauce.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauces
Cuisine: American
Servings: 4


  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 2 medium shallots minced
  • 1 clove garlic minced
  • teaspoons fennel pollen substitute ground fennel seed
  • Salt and white pepper to taste
  • 2 cups half and half
  • ¼ cup Parmesan cheese shredded


  • Heat a wide sauce pan over medium-low heat. Add the fat and wait until the butter melts before adding the minced shallots and garlic.
  • Season with a heavy pinch of salt and white pepper.
  • Stir in the fennel pollen.
  • Sweat shallot and garlic until softened and translucent but not browned.
  • Whisk in the half and half and bring to a simmer. Do not let come to a full rolling boil, but reduce by ¼.
  • Off the heat, stir in the Parmesan, a bit at a time until it is all melted. Taste and adjust seasonings.
  • Cook any short pasta (ziti, rigatoni, elbows, shells, etc) or filled pasta (tortellini, ravioli, etc) until done to your liking.
  • Pour hot pasta into the sauce and toss to coat.
  • Serve with some more grated Parmesan and maybe a sprinkling of chopped fennel frond.