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Catholic Recipe: Spaghetti with Fennel Sauce


  • 1 pound spaghetti
  • 1 pound fresh fennel (finocchio)
  • 1 chopped onion
  • 4 Tablespoons olive oil
  • 1 pound sardines
  • 1 Tablespoon raisins
  • Salt
  • Pepper
  • 1-1/2 cups toasted bread crumbs


Prep Time: 1 hour

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: Italy


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Spaghetti with fennel sauce is a meatless dish appropriate for Lent and St. Joseph's day. The tradition of St. Joseph's Table includes only meatless and cheeseless dishes.


Put spaghetti on to cook. Cut fennel in one-half inch pieces and parboil in one quart salted water. Fry onions golden brown in olive oil. Add drained fennel, sardines and raisins. Season to taste. Cover with one cup cold water and simmer 10 minutes. When spaghetti is tender, drain and rinse with cold water. Arrange in deep dish. Sprinkle with one-half fennel mixture and one-half of bread crumbs. Mix. Serve with remaining fennel and crumbs on top.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999