Tagliatelle with Fennel in White Wine-Pumpkin Sauce

Prep Time10 mins
Active Time30 mins
Course: Main Course


  • 2 tbsp olive oil plus more for drizzling extra-virgin
  • 2 garlic cloves thinly sliced
  • 1 shallot thinly sliced
  • 2 ¼ cup fennel bulbs cored and thinly sliced + 1/4 fennel fronds for garnish
  • ½ tsp salt
  • ¾ cup Somerset Ridge Chardonel Wine
  • cup coconut milk
  • ½ cup pumpkin purée
  • ½ tsp red chili flakes
  • 8 oz tagliatelle pasta
  • ½ cup pasta water
  • 2 tbsp lemon juice
  • ¼ cup Parmigiano-Reggiano cheese freshly grated; for serving
  • parsley Coarsely chopped; flat-leaf; for garnish
  • Kosher salt
  • black pepper Freshly ground


  • In a large deep skillet, heat the olive oil over moderately high-heat.
  • Add the garlic and shallot and cook until softened, about 2 minutes.
  • Add the fennel, season with salt and cook, stirring occasionally, until the fennel has softened, about 3 minutes.
  • Add the Somerset Ridge Chardonel, coconut milk, pumpkin puree, and red chili flakes to the pan and bring to a gentle simmer, about 8 minutes.
  • Turn the heat to low and keep warm.
  • Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente.
  • Reserve 1/2 cup of the cooking water and drain.
  • Add the pasta and the reserved cooking water to the pumpkin sauce and toss over moderately low heat until coated.
  • Add the lemon juice, parmesan, and parsley to the pasta and lightly toss to combine.
  • Season with salt and freshly ground black pepper to taste and transfer to plates.
  • Drizzle lightly with olive oil, sprinkle with fennel fronds and serve.