Rigatoni With Sun Dried Tomato And Fennel Sauce Recette

Experience a taste sensation with this vibrant Rigatoni pasta dish! Inspired by a Fine Cooking Magazine recipe (Costco Connection, Sept 2009), this recipe features an unforgettable blend of sweet sun-dried tomatoes and aromatic fennel, creating a rich and flavorful sauce that's surprisingly light. No parmesan needed – the flavors speak for themselves! A perfect weeknight meal.

Préparation 15 min

Cuisson 35 min

Calories 740.8 kcal

Protéines 38g

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Rigatoni With Sun Dried Tomato And Fennel Sauce

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Rigatoni With Sun Dried Tomato And Fennel Sauce

Kosher Salt
Extra Virgin Olive Oil
1 large fennel bulb, thinly sliced
Garlic Cloves
Heavy Cream
Low Sodium Chicken Broth
Sun Dried Tomato Packed In Oil
Crushed Red Pepper Flakes
1 tablespoon Pernod (optional)
Rigatoni Pasta

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Comment préparer Rigatoni With Sun Dried Tomato And Fennel Sauce

Heat 2 tablespoons olive oil in a 10- to 11-inch straight-sided sauté pan over medium heat.
Add 1 large fennel bulb, thinly sliced, and 2 cloves garlic, minced. Cook, stirring occasionally, until the fennel softens and begins to brown, about 5-7 minutes.
Stir in 1 cup water, 1/2 cup heavy cream, 1 cup low-sodium chicken broth, 1/2 cup oil-packed sun-dried tomatoes (drained), 1/4 teaspoon red pepper flakes, and 1 teaspoon salt.
Bring to a boil, then reduce heat and simmer briskly, uncovered, until the tomatoes are plump and softened, about 15-20 minutes.
Remove from heat and stir in 1 tablespoon Pernod (optional).
Let cool slightly, then carefully puree the sauce in a blender until completely smooth.
Wipe out the skillet. Return the pureed sauce to the skillet and season to taste with additional salt.
Bring a large pot of generously salted water to a boil.
Add 1 pound rigatoni pasta and cook until al dente, about 1-2 minutes less than package directions.
Drain the pasta well and return it to the pot.
Add the sauce and toss over medium-low heat for 1-2 minutes, allowing the pasta to finish cooking and absorb the sauce.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

Fat

81g

Carbs

29g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner European Italian Mediterranean American Summer Recipes Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Main Dish American European Dinner Party Italian Dietary Low Sodium Low In Something Pasta Rice And Grains

Questions fréquentes

Combien de temps faut-il pour préparer Rigatoni With Sun Dried Tomato And Fennel Sauce ?

Rigatoni With Sun Dried Tomato And Fennel Sauce prend environ 50 minutes du début à la fin — environ 15 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Rigatoni With Sun Dried Tomato And Fennel Sauce ?

Rigatoni With Sun Dried Tomato And Fennel Sauce contient environ 740.8 calories par portion, avec environ 38 g de protéines, 29 g de glucides et 54 g de lipides.

De quels ingrédients ai-je besoin pour Rigatoni With Sun Dried Tomato And Fennel Sauce ?

Les principaux ingrédients de Rigatoni With Sun Dried Tomato And Fennel Sauce sont Kosher Salt, Extra Virgin Olive Oil, Fennel, Garlic Cloves, Heavy Cream, Low Sodium Chicken Broth. Consultez la liste complète avec les quantités ci-dessus.