Two pasta dishes are rarely the same in my house. They are likely to be the result of whatever I have left in my fridge, and it`s more fun that way! I never really buy chicken just to use in a pasta sauce, I use whatever protein I have at hand. In this dish you can also use pork or beef, I mostly en…
Decrease the heat and add a knob of butter, the shallot, fennel and garlic to the pan. Add a tbsp or two of water if theres a lot sticking in the bottom of the pan. Simmer on medium/low heat until the vegetables are soft. This will take about 5-10 minutes.
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Crush the fennel seeds roughly with a pestle and mortar (alternatively just keep them whole). Add them to the pan alongside the tomato paste. Simmer for about a minute.
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Add the canned tomatoes. Let reduce a bit, 3-4 minutes.
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Stir in the crème fraîche and the cooked chicken (make sure to also add all the liquid from it) and let simmer for a few seconds before you add lemon juice and harissa (or any other chili paste) to taste.
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Cook the pasta according to the package. Keep some of the cooking liquid.
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Grate the parmesan finely while the pasta is boiling. When the pasta is ready mix the drained pasta, 3/4 of the parmesan, a couple of table spoons (or the amount you need to get a nice texture) of the pasta cooking liquid and a knob of butter into the sauce.
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Add the pasta to plates and top with chili flakes, fresh herbs (bonus point if you got a fennel with it`s fronds still attached) and the rest of the parmesan. Eat!
