Ingredients for 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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How to Make 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
9g
Fat
81g
Carbs
29g
