Mostaccioli with fennel and chiles from Molto Batali: Simple Family Meals from My Home to Yours by Mario Batali

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Notes about this recipe

  • Delys77 on November 28, 2011

    I used orrechiette instead as I couldn't find the mostaccioli but I cubed the fennel instead of julienning so that it would fit with the shape of the pasta. The fennel took a bit longer than suggested but did give a nice flavour. I used a bit of chicken stock in addition to the pasta water to loosen it and give a bit more flavour. In the end I served wtih the breadcrumbs as well as a little parmesan. Overall a pretty good vegetarian pasta.

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