My favorite fennel recipe, and possibly my favorite pasta recipe

1 bulb of fennel, sliced thinly
1 shallot (or half of a small onion) chopped
8 oz penne pasta
8 oz tomato sauce
pinch of sugar
1 t. fresh oregano (or a pinch of dried oregano, or other "Italian herbs," or nothing at all)
salt and pepper
Gorgonzola

1. Put some salted water on to boil for the pasta.


2. Heat some olive oil and cook the fennel and onion over medium heat for a few minutes.


3. Add the pasta to the water


4. Add the tomato sauce, sugar, and oregano to the fennel and onion, and simmer for 10 minutes or so, until the fennel is tender.


5. Add salt and pepper to sauce.


6. Drain the pasta whenever it's done, and if the sauce isn't done yet, toss the pasta with some olive oil and put it back in the pan with a lid to keep it warm.


7. Combine sauce and pasta, and top with crumbled Gorgonzola.

Serves 2.