Roasted Fennel Sourdough Pasta with Ricotta

Slice fennel and toss it in a cast iron with olive oil, salt, pepper, and a splash of stock. Roast at 400ºf for 30–45 minutes until caramelized and tender.

Meanwhile, boil your pasta and reserve about ¼ cup of the pasta water.

In a pan, sauté sliced shallots and garlic in olive oil with a thinly sliced lemon, chili flakes, salt, and pepper. Add 1–2 tablespoons of that pasta water to make everything glossy and saucy.

Dice up the roasted fennel and add it to the pan. Toss in the pasta and mix until everything is coated.

Finish with a big spoon of ricotta, lots of chopped parsley, and extra pepper on top.