Tasty Pollen? – Final

While traveling through Florence years ago, I had my first encounter with pasta infused with wild fennel — and it never left me. The depth of flavor, especially when paired with pork, somehow manages to be both rustic and refined. This version of Bucatini with Pork and Wild Fennel Ragu brings that memory home, using pantry ingredients and a slow simmer to unlock incredible richness. I was always a big sambucca guy and the anise flavor is a favorite!

Right now in the Northeast, there’s pollen all over the cars and outdoor furniture — but not all pollen is bad! The secret to this dish is actually a pinch of fennel pollen, which adds an aromatic lift that takes the ragu over the top. It’s earthy, sweet, and beautifully concentrated.

I was inspired to recreate the look of a dish I once saw featured by Beau MacMillan on Food Network — a pasta sugo that had this beautiful golden hue. To mimic that glow, I add just a pinch of turmeric to the sofritto. It adds a subtle warmth and color that makes the plate pop without overpowering the dish.

Adapted from a gorgeous recipe by La Cucina Italiana, this version leans into simplicity while preserving its earthy Tuscan charm. If you can’t find wild fennel, a mix of fennel seed and chopped fennel fronds or greens will carry you close.

Ingredients

• 1 lb ground pork
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 rib celery, finely chopped
• 1 carrot, finely chopped
• 1/4 cup chopped fennel (fronds removed for garnish)
• 2 garlic cloves, minced
• 1 teaspoon fennel seeds, lightly crushed
• 1/4 teaspoon fennel pollen (optional but highly recommended)
• 1/2 cup white wine
• Salt and black pepper, to taste
• 12 oz bucatini
• Freshly grated Locatelli Romano, for serving

Instructions

1. In a food processor, combine the onion, celery, garlic, and fennel. Pulse into a fine paste to create a sofritto. Place the mixture into a cheesecloth or clean dish towel and gently squeeze out excess liquid into a bowl — reserve this flavorful liquid for later.
2. In a large Dutch oven or sauté pan, heat the olive oil over medium heat. Add the strained sofritto paste and cook gently until aromatic and slightly golden, about 5–7 minutes.
3. Add the garlic, fennel seeds, and fennel pollen, and cook 1 minute more.
4. Add the ground pork, season with salt and pepper, and brown well, breaking it up with a wooden spoon.
5. Pour in the white wine and let it reduce by half.
6. Add the chopped fennel fronds and reduce heat to low. Simmer uncovered for 1 to 1.5 hours, stirring occasionally, until the ragu is tender and slightly reduced. During the last 10–15 minutes of simmering, stir in the reserved sofritto liquid to deepen the flavor and help meld everything together. No tomatoes needed — this is a white ragu.
7. Cook bucatini in a large pot of salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
8. Add cooked pasta directly to the ragu, tossing to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
9. Serve hot, topped with freshly grated Locatelli Romano and a sprinkle of chopped fresh parsley and/or fennel fronds for color and freshness.

Serving Suggestion

Fennel Pollen can be purchased online from Alma Gourmet here.

This dish pairs beautifully with a bold Chianti Classico or a rustic Rosso di Montalcino. Serve with crusty bread and a fennel-orange salad on the side for a complete Tuscan table. When portioning, keep in mind that bucatini is denser than it looks — each strand is like four spaghetti noodles in one, so you may need less pasta than you think!