Lemon-Pepper Brown Butter Sage with cracked fennel

Method

1. Start by prepping your dried pasta, olive oil, garlic so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the brown butter sage and let it lemon-pepper, undisturbed, so it takes on real color before you stir.
4. Fold in the cotija and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a spoonful of yogurt right before serving.
7. Serve warm, ideally with something to soak up the sauce.