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Tomato Sauce with Vermouth and Fennel Seeds
For this multi-purpose sauce, we pair a 6-ounce can of tomato paste with fennel seeds, ground coriander and red pepper flakes, all bloomed in olive oil. Browning the tomato paste and adding umami-packed anchovies enriches the sauce even further, while vermouth brings crisp, subtly bitter notes. This recipe yields enough sauce to dress 1 pound of pasta, but also is delicious on gnocchi or spooned over chicken cutlets or grilled, seared or sautéed fish fillets. Chopped fresh flat-leaf parsley or basil is a nice herbal flourish to dishes dressed with this sauce.
Makes
1 1/4 cups
20 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil
-
2
teaspoons fennel seeds
Directions
-
01In a 12-inch skillet over medium-high, combine the oil, fennel seeds, coriander and pepper flakes. Cook, stirring constantly, until the seeds are sizzling and the mixture is fragrant, 1 to 2 minutes.
Reviews
August 21, 2026
My husband's eyes said it all
I made this sauce as directed and tossed it with fettuccine. My husband took one bite and and his eyes said it all. It was so good, totally unlike any other sauce we've had before. I saved some for pizza later in the week. We shall see. . .
January 13, 2026
quick and tasty
Nearly as quick as cooking the pasta. Threw in a bit of extra garlic, grated over some parmigiano. Bursting with flavor. Could use some herbs and/or olives, but not necessary.
October 24, 2023
A good quick dinner
Very deep flavor. Would make again, but maybe cut back on the tomato paste or cut some of it with canned tomatoes. It was good, but pretty intense as a sauce.
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