I have made it several times since and have changed it a bit from the first time.
Fennel and Mushroom Ragout
1 fennel bulb finely sliced
1 large red onion sliced
1 clove of garlic crushed
a few sprigs of fresh thyme (leaves only)
salt and pepper
1 tbsp rapeseed oil
1 pack of oyster mushrooms or other tasty varieties not just button
100ml chicken or vegetable stock
1 tablespoon of tomato purée
1 glass of red wine (including some for the cook)
half a 250g tub of Marscapone or crème fraiche
To serve I use DeCecco penne. It is worthwhile spending a bit extra on dried pasta as the cheaper brands go from uncooked to a mush incredibly quickly and are almost impossible to cook al dente (see here).
In a large deep pan sauté the onion, fennel, thyme and garlic for a few minutes in some rapeseed oil. Season. When they have begun to soften, add the mushrooms. After a couple of minutes add the chicken stock and the tomato purée and the red wine. Simmer until the liquid begins to reduce. Finally add the marscapone. I like the fennel to still have a bit of bite but cook for longer if you prefer it more well cooked.
Cook the penne in lots of boiling salty water until al dente. Drain and toss the sauce into the pasta. Serve with lots of finely chopped parsley and black pepper. Shavings of Parmesan are lovely with it also.
