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Penne with Fennel, Tomato Sauce and Blue Cheese
- 1 fennel bulb
- 3 cups dried penne pasta
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 3 to 4 cups tomato sauce
- 2 teaspoons fresh oregano, chopped
- 4 oz (100 g) blue cheese, crumbled
- sea salt and fresh ground black pepper to taste
Directions:View on Lisa's Kitchen
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