Step 1

Place the raisins/currants and saffron in the white wine and stir well. The raisins need to mostly hydrate (they will hydrate a bit more when added to the sauce) and the saffron needs to infuse into the wine, which will also continue once added to the heated pan. Let this mixture sit at least 30 minutes and stir it a few times. You can also do this step the night before and let it sit out at room temperature until needed.(Please see the section above in the blog post for Step-By-Step instructions with photos.)

Step 2

Then, prep and gather all remaining ingredients according to specifications above. Place a rack in the middle of the oven and preheat it to 400˚F on the convection setting, if available. Put a large pot of water on to boil.

Step 3

Next, roast the fennel: Toss the sliced fennel lightly with 2 Tbsp oil and arrange it in a single layer on a parchment-lined sheet pan. Roast uncovered for about 30-35 minutes, or until fennel is tender and slightly caramelized. Give the fennel a stir and rotate the sheet pan once about halfway through the cooking process. Remove from oven and set aside.

Step 4

Toast pine nuts: Place pine nuts in a small, dry skillet that fits them easily in a single layer over medium-low heat. Stir them occasionally until they are golden-brown and have a nutty aroma. This will only take a couple of minutes. Pine nuts will burn very quickly, so do not walk away from the stove when doing this! Set aside. (You can do this one day in advance and hold them at room temperature until needed.)

Step 5

Make the breadcrumb topping: Combine olive oil, fennel fronds and ground fennel in a small skillet over medium low heat and heat together for a few minutes or until the fennel becomes fragrant, stirring a few times. Then, add breadcrumbs, salt and black pepper to the skillet and stir well to combine. Stir until the mixture becomes crumbly. Cook until the breadcrumbs are toasted golden brown, about 2 minutes, while stirring. Set aside.

Step 6

Heat remaining 3 tablespoons olive oil in large skillet or Dutch oven over medium heat, then add the garlic, anchovy and red pepper flakes. Cook for 2 to 3 minutes to allow the garlic to soften and brown lightly and the anchovies to dissolve, stirring a few times. Take care not to burn the garlic!

Step 7

Then, pour in the saffron-infused wine and rehydrated raisins/currants. Use a wooden spoon to scrape up any brown bits. Bring to a simmer and simmer 4 to 5 minutes or until most of the alcohol taste has cooked off. (Taste test it to figure this out.) It will reduce a bit.

Step 8

Next, stir in the reserved roasted fennel and sardines, let them heat through, then turn the heat down to warm/very low until the pasta is ready.

Step 9

Meanwhile, once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water. Increase the heat for the sauce to medium about 5 minutes after the pasta has been cooking.

Step 10

When the pasta is ready, transfer it to the pan along with about ½ cup of the starchy pasta water (to start–you will definitely need the pasta water in this recipe), the toasted pine nuts and the fennel fronds. Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce and absorb all of those wonderful flavors! Add additional pasta water if more moisture is needed. Add salt and black pepper to taste.

Step 11

Once the pasta is al dente, turn off the heat. You can also mix some breadcrumbs into the pasta at this point if desired (in addition to using them as a topping).

Step 12

Transfer to a serving platter, top with a bit of the reserved breadcrumbs and serve immediately. Serve the remaining breadcrumb mixture on the side for each person to top off their individual plates. If desired, drizzle a bit of extra-virgin olive oil on the finished pasta. Buon Appetito!