Roasted Fennel and Anise Sauce

Name: Roasted Fennel and Anise Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ pounds (680 g) fennel bulbs (about 2 medium), trimmed, halved lengthwise, then quartered into wedges; 4 tablespoons (60 ml) extra-virgin olive oil; ¾ teaspoon (5 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 1½ teaspoons (8 g) fennel seeds; 4 whole star anise pods; 4 cloves garlic cloves, peeled, minced; 2 tablespoons (30 ml) extra-virgin olive oil; ¾ cup (180 ml) dry white wine (such as Pinot Grigio); 1 cup (240 ml) vegetable broth; ½ teaspoon (3 g) kosher salt; red pepper flakes (optional); 2 tablespoons (8 g) fresh fennel fronds, chopped (optional); ½ teaspoon (2½ ml) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A silky vegan pasta sauce built on caramelized roasted fennel sweetened by star anise and fennel seeds, brightened with white wine and garlic. The fennel softens into a creamy base while the anise notes add warmth and licorice depth. Toss with long pasta or use as a light sauce for seafood.

Prep: 15 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 10 min
Makes: About 2 cups (480 ml) sauce, enough for 1 pound (454 g) pasta

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Steps

Before you start

Preheat your oven to 425 °F (220 °C)
Trim fennel bulbs and quarter them lengthwise, reserving any feathery fronds for garnish
Have white wine at room temperature

1
Roast the fennelOven 425°F / 220°C
- Toss the fennel wedges with 4 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper on a large baking sheet.
- Spread in a single layer, cut-side down.
- Roast in a 425 °F (220 °C) oven for 30–35 minutes, stirring halfway through, until the fennel is deeply golden and tender when pierced with a fork.
- The cut sides should show caramelization.
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Ready when: Fennel is deeply golden and very tender
Tip: Don't crowd the pan; fennel needs dry heat and space to caramelize properly.
2
Toast the spices
- While the fennel roasts, warm a large heavy-bottomed pot over medium heat.
- Add the fennel seeds and star anise pods.
- Toast for 1–2 minutes, stirring constantly, until fragrant and lightly darkened.
- Be careful not to burn them.
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Ready when: Spices are fragrant and golden
Tip: Toasting releases the essential oils; don't skip this step or the sauce will taste flat.
3
Sauté the garlic
- Add 2 tablespoons olive oil to the toasted spices.
- Once shimmering, add the minced garlic and stir constantly for 30 seconds until fragrant, being careful not to brown it.
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Ready when: Garlic is fragrant and pale golden
Tip: Garlic burns quickly; watch carefully and stop before it turns brown.
4
Deglaze with wine
- Pour in the white wine all at once.
- Scrape the bottom of the pot with a wooden spoon to lift any browned bits.
- Increase the heat to medium-high and let the wine simmer for 2–3 minutes until reduced by about half.
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Ready when: Wine is visibly reduced and smells sweet
Tip: Reducing the wine concentrates its flavor and burns off the harsh alcohol bite.
5
Add broth and roasted fennel
- Pour in the vegetable broth.
- Remove the roasted fennel from the oven and carefully add it to the pot, breaking any very large pieces in half with your spoon.
- Stir gently and bring to a simmer over medium heat.
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Ready when: Liquid is gently simmering
Tip: The fennel is already tender, so you're just infusing the broth with flavor now.
6
Simmer and season
- Reduce the heat to medium-low and simmer gently, uncovered, for 10 minutes.
- Stir occasionally.
- Add 1/2 teaspoon salt.
- Taste and adjust seasoning as needed.
- Add a pinch or two of red pepper flakes if you'd like subtle heat.
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Ready when: Flavors have melded and sauce is cohesive
Tip: Taste before adding all the red pepper flakes; a small amount goes a long way.
7
Blend the sauce
- Remove from heat and let cool for 3–5 minutes.
- Using an immersion blender, blend the sauce until smooth but still with some texture (you can leave a few small fennel pieces if you prefer).
- Alternatively, carefully transfer the sauce to a standard blender in batches, blend until smooth, and return to the pot.
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Ready when: Sauce is smooth and creamy
Tip: Leave it slightly textured rather than silky-smooth; this keeps the sauce rustic and prevents it from breaking.
8
Finish and garnish
- Gently warm the sauce over low heat if it has cooled.
- Taste one more time and adjust salt and pepper.
- Stir in the fresh fennel fronds and lemon zest if using.
- Drizzle with a little extra olive oil if desired.
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Ready when: Sauce is warm and ready to serve
Tip: Add fresh garnishes at the end to preserve their bright color and crisp texture.

Good to know

Tips

For a creamier sauce without dairy, blend in 1/4 cup raw cashews (soaked 15 minutes in hot water) along with the fennel. This adds richness without overwhelming the delicate anise flavors.
Fennel pairs beautifully with seafood—toss this sauce with shrimp, scallops, or white fish instead of pasta for a lighter meal.
Save any excess roasted fennel wedges as a side dish: reheat gently and serve with crusty bread and a squeeze of lemon.
This sauce freezes well and is perfect for batch cooking. Make a double batch and freeze half for a quick weeknight meal.

Make ahead

Sauce can be made up to 2 days ahead. Cool completely and store in an airtight container in the refrigerator.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container. Reheat gently over medium-low heat, stirring often, or in the microwave in 30-second intervals. Add a splash of broth or water if the sauce thickens too much.

Substitutions

dry white wine (such as Pinot Grigio) → dry vermouth or additional vegetable broth mixed with 1 tablespoon lemon juice. Vermouth adds herbal notes; broth-and-lemon keeps it lighter but less complex.
star anise pods → additional fennel seeds (use 1 tablespoon total) or a few saffron threads. Omitting star anise makes the sauce less licorice-forward but still aromatic.
vegetable broth → reserved fennel roasting liquid (if collected) or additional white wine. Using roasting liquid adds caramelized depth.
fresh fennel fronds → fresh tarragon or dill, finely chopped. Tarragon adds anise notes without being as bold; dill gives a lighter herbal finish.