Rachael Ray In Tuscany Sardine Pasta EP119

Ingredients

• 2 lb Spaghetti (high‑quality durum wheat)
• 2 cans (3.75 oz each) Canned Sardines in Olive Oil (with red pepper flakes if available)
• 1 large Fennel Bulb (trimmed, core removed, thinly sliced)
• 1 medium Yellow Onion (keep the root end (the "toupee") for later use)
• 4 cloves Garlic Cloves (grated)
• 3 tbsp Olive Oil (extra‑virgin for sautéing)
• 1/4 cup White Wine or Dry Vermouth (adds acidity and depth)
• 1 pinch Saffron Threads (optional, steeped in a tablespoon of warm water)
• 1/4 cup Golden Raisins (soaked in warm water to plump)
• 1/2 cup Pine Nuts (toasted until golden)
• 1/4 cup Panko Breadcrumbs (optional, toasted for crunch)
• 1/2 cup Pecorino Romano Cheese (freshly grated)
• 1 large Lemon (halved, charred skin side down)
• 2 tbsp Fresh Parsley (flat‑leaf, chopped)
• 2 tbsp Fennel Fronds (the feathery tops, chopped)
• 1 tsp Red Pepper Flakes (optional for heat)
• 2 tbsp Sea Salt (plus extra for pasta water)
• 1 tsp Freshly Ground Black Pepper (to taste)

Instructions

1. Soak Dried Fruit

   Place the golden raisins (or currants) in a small bowl and cover with warm water. Let sit for 5 minutes, then drain.

   Time: PT5M

2. Toast Pine Nuts

   Spread pine nuts on a dry baking sheet and toast in a 350°F oven for 5‑6 minutes, shaking once, until golden and fragrant. Transfer to a bowl and set aside.

   Time: PT5M

   Temperature: 350°F

3. Toast Breadcrumbs (Optional)

   If using panko, toast it in the same skillet with a drizzle of olive oil over medium heat for 2‑3 minutes until crisp. Set aside.

   Time: PT3M

   Temperature: medium

4. Char Lemon

   Heat 1 tbsp olive oil in the skillet over medium‑high heat. Add the lemon halves, skin side down, and cook until the skin is deeply browned and slightly caramelized, about 2 minutes. Remove and set aside; the oil will be used later.

   Time: PT2M

   Temperature: medium‑high

5. Prep Vegetables

   Trim the fennel bulb, remove the core, and thinly slice. Slice the onion thinly, keeping the root end (the "toupee") for later. Grate the garlic cloves.

   Time: PT10M

6. Sweat Fennel and Onion

   Add 2 tbsp olive oil to the skillet over medium heat. Add the sliced fennel, onion, and a generous pinch of sea salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8 minutes.

   Time: PT8M

   Temperature: medium

7. Break Down Sardines

   Add the canned sardines (with their oil) to the skillet. Using a wooden spoon, break the fish into small pieces and cook for 5 minutes, allowing the flavors to meld and the oil to coat the vegetables.

   Time: PT5M

   Temperature: medium

8. Deglaze with Wine

   Pour the white wine (or vermouth) into the pan, scraping up any browned bits. Let it reduce by half, about 3 minutes.

   Time: PT3M

   Temperature: medium

9. Add Aromatics and Sweetness

   Stir in the saffron (pre‑steeped in 1 tbsp warm water), the soaked raisins, and half of the grated Pecorino. Cook for another 2 minutes, allowing the raisins to plump and the cheese to melt into the sauce.

   Time: PT2M

   Temperature: medium

10. Cook Spaghetti

    Bring a large pot of water to a rolling boil. Add 2 tbsp sea salt (water should taste like seawater). Add the spaghetti and cook 1 minute less than the package al dente time, about 11 minutes for 2‑lb pasta. Reserve 1 cup of the starchy cooking water, then drain the pasta.

    Time: PT12M

    Temperature: boiling

11. Marry Pasta and Sauce

    Turn off the heat under the skillet. Add the drained spaghetti to the pan, tossing to coat. Gradually add the reserved pasta water (about 1/2 cup at a time) until the sauce clings to the noodles and looks glossy, about 3 minutes.

    Time: PT3M

12. Finish with Charred Lemon Oil and Fresh Herbs

    Return the skillet to low heat. Add the charred lemon oil (including the lemon pieces) and the remaining fresh sardines (if using fresh). Warm for 1‑2 minutes. Remove from heat and stir in chopped parsley, fennel fronds, toasted pine nuts, toasted breadcrumbs (if using), and the remaining Pecorino. Season with red pepper flakes, salt, and pepper to taste.

    Time: PT3M

    Temperature: low

13. Serve

    Plate the pasta, drizzle any remaining lemon‑infused oil over the top, and finish with a final sprinkle of Pecorino and pine nuts. Serve immediately while hot.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

80g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Fettuccine
• Instead of Canned Sardines in Olive Oil: Fresh sardines, cleaned and deboned, Canned anchovies
• Instead of Fennel Bulb: Leek, Celery
• Instead of Yellow Onion: Sweet onion
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Olive Oil: Canola oil
• Instead of White Wine or Dry Vermouth: Chicken broth with a splash of lemon juice
• Instead of Saffron Threads: Turmeric (1/8 tsp)
• Instead of Golden Raisins: Dried currants
• Instead of Pine Nuts: Chopped pistachios, Almond slivers
• Instead of Panko Breadcrumbs: Regular breadcrumbs
• Instead of Pecorino Romano Cheese: Parmesan
• Instead of Lemon: Lime
• Instead of Fresh Parsley: Basil
• Instead of Fennel Fronds: Fresh dill
• Instead of Red Pepper Flakes: Cayenne pepper (1/4 tsp)

Equipment Needed

• Large Skillet or Saute Pan
• Large Stockpot
• Colander
• Cutting Board
• Chef's Knife
• Garlic Grater or Microplane
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• Ladle
• Baking Sheet (optional)
• Cheese Grater
• Small Bowl
• Tongs (optional)

Critical Steps — Do Not Skip

• Sweating the fennel and onion with salt to draw out moisture
• Breaking down the sardines until they melt into the sauce
• Marrying the pasta with the sauce using starchy cooking water

Chef Tips from the Video

• Use the best quality canned sardines in olive oil; they provide flavor and richness.
• A pinch of saffron adds authentic Sicilian aroma but is optional if unavailable.
• The charred lemon adds a subtle caramelized citrus note that brightens the whole dish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water.

Freezer: Not recommended; texture of pasta and nuts deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak raisins or currants the night before and refrigerate.
• Toast pine nuts and breadcrumbs ahead and store in a sealed jar.
• Grate Pecorino and keep in the fridge for quick use.

Frequently Asked Questions