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1
Position a rack in the upper third of the oven and preheat to 450.
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2
Bring a large pot of salted water to a boil.
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3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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4
Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes.
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5
Pour off the fat, leaving about 1 tablespoon in the pan.
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6
Add the onion and fennel and cook until the fennel is soft, about 5 minutes.
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7
Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer.
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8
Fill the empty can with 1/2 cup of the boiling water and add to the sauce.
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9
Stir in the cream and simmer while you cook the pasta.
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10
Add the pasta to the boiling water and cook until al dente.
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11
Drain and add to the sauce.
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12
Stir in the basil and 1/2 cup parmesan.
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13
Drizzle with 1 tablespoon olive oil, season with salt and toss.
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14
Oil a 9-by-13-inch baking dish.
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15
Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese.
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16
Drizzle with the remaining 1 tablespoon olive oil.
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17
Bake, uncovered, until browned and bubbly, about 15 minutes.
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18
Per serving: Calories 757; Fat 45 g (Saturated 22 g); Cholesterol 117 mg; Sodium 939 mg; Carbohydrate 56 g; Fiber 6 g; Protein 33 g
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19
Photograph by Antonis Achilleos
