Rigatoni With Sun-Dried Tomato And Fennel Sauce Recipe

Name: Rigatoni With Sun-Dried Tomato And Fennel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kosher salt; 2 tablespoons extra virgin olive oil; 1 cup chopped fennel (about half a medium bulb); 2 medium garlic cloves, very coarsely chopped; 1 cup heavy cream; 1 cup low sodium chicken broth; 1/3 cup drained sun-dried tomato packed in oil, very coarsely chopped; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon Pernod (optional); 1 lb dried rigatoni pasta

Servings: persons

kosher salt
2 tablespoons extra virgin olive oil
1 cup chopped fennel (about half a medium bulb)
2 medium garlic cloves, very coarsely chopped
1 cup heavy cream
1 cup low sodium chicken broth
1/3 cup drained sun-dried tomato packed in oil, very coarsely chopped
1/4 teaspoon crushed red pepper flakes
1 tablespoon Pernod (optional)
1 lb dried rigatoni pasta

1
Heat the olive oil in a 10- to 11- inch straight sided saute pan over medium heat. Add the fennel and garlic, and cook, stirring occasionally, until the fennel starts to soften and brown, about 5 minutes.
2
Stir in 1 cup water and the cream, low-salt chicken broth, sun-dried tomatoes, red pepper flakes and 1 teaspoon salt. Bring to a boil, reduce the heat and simmer briskly uncovered, until the tomatoes are plump and soft, about 15 minutes.
3
Remove from the heat and stir in the Pernod if using. Let cool slightly, then puree in a blender until smooth. Wipe out the skillet, return the sauce to the skillet, season to taste with salt and keep hot.
4
Bring a large pot of well-salted water to a boil. Cook the rigatoni until just barely al dente, 1-2 minutes less than the package instructions. Drain well and return to the pot. Add the sauce and toss over medium-low heat for a minute or two so the pasta finishes cooking and absorbs some of the sauce.

855

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: kosher salt, 2 tablespoons extra virgin olive oil, 1 cup chopped fennel (about half a medium bulb), 2 medium garlic cloves, very coarsely chopped, and more.

Yes, Rigatoni With Sun-Dried Tomato And Fennel Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni With Sun-Dried Tomato And Fennel Sauce

How did you like this recipe?

Frequently Asked Questions