Rigatoni with Sun Dried Tomato and Fennel Sauce

By khojnicki

Ingredients

• Kosher salt
• 2tbsp2 tbsp EVOO
• 1c1 c chopped fennel
• 2medium cloves2 medium cloves of garlic, coarsely chopped
• 1c1 c heavy cream
• 1c1 c chicken broth
• 1/3c1/3 c sun dried tomatoes, coarsely chopped
• 1/4tsp1/4 tsp crushed red pepper flakes
• 1lb1 lb rigatoni

Preparation

Step 1

Bring a large pot of well salted water to a boil.

Meanwhile, heat the olive oil in a saute pan over medium heat. Add the fennel and garlic, and cook, stirring occasionally, until the fennel starts to soften and brown, about 5 mins. Stir in 1 c water and the cream, chicken broth, sun dried tomatoes, pepper flakes, and 1 tsp salt. Bring to a boil, reduce the heat and simmer briskly, uncovered until the tomatoes are plump and soft, about 15 mins.

Remove from the heat and let cool slightly. Puree in a blender until smooth. Wipe out the skillet, return the sauce and season with salt while keeping warm.

Cook the rigatoni until al dente. Drain well and return to the pot. Add sauce and toss.