Fusilli with Sun-Dried Tomatoes, Bacon & Fennel Recipe

This certainly is an interesting and original dish. It brings  together the delicate and somewhat pungent flavor of fennel that will balance the stronger flavours of sun-dried tomatoes and bacon. Peculiar and unusual is a meal that will be appreciated.

Prep Time: 15 mins 
Cook Time: 20-25 mins
Serves: 4 

220g,dried fusilli or any type of  pasta
150g diced bacon
3 tbsp olive oil
3 garlic cloves, minced
1 onion, chopped
1 fennel bulb, thinly sliced lengthwise
150g sun-dried tomatoes, drained and sliced
1 tsp crushed red pepper flakes (optional)
45g grated Parmesan cheese
2 tbsp chopped fresh parsley
sea salt
freshly ground black pepper

1.Bring a large pot of salted water to a boil. Cook the pasta according to package instructions for al-dente texture. Reserve 1-2 ladles of pasta water before draining. 
2. Meanwhile, in a large nonstick skillet, sauté the bacon over a medium heat until browned. Once cooked through, transfer to a plate and set aside. 
3. Heat olive oil in skillet. Add the onion, garlic, fennel and a pinch of salt. Cover and ook on medium low until fennel becomes tender, this should take about 7 minutes. Add sun-dried tomatoes, crushed red pepper flakes and bacon to the skillet. Season with salt and pepper to taste.
4. Turn heat up to medium-high. Gently stir in pasta, 1/2 of the Parmesan and reserved pasta water, if desired.
5. Serve sprinkled with fresh parsley and remaining grated cheese.