Rigatoni with Sun-Dried Tomato and Fennel Sauce

By BurnisonFam

Ingredients

• 2 T olive oil
• 1 c chopped fennel (about half of a medium bulb)
• 2 medium cloves garlic, coursely chopped
• 1 c heavy cream
• 1 c chicken broth
• 1/3 c drained oil packed sun dried tomatoes, coursely chopped
• 1/4 t crushed red pepper flakes
• 1 T pernod (optional)
• 1 lb dried rigatoni

Details

Servings 4

Preparation

Step 1

Heat the olive oil in a 10 to 11 inch straight sided sate 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, red pepper flakes and 1 t salt. Bring to a boil, reduce the heat and simmer briskly, uncovered until the tomatotes are plump and soft, about 15 mins.

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.

Bring a large pot of well salted water to a boil. Cook the rigatoni until just barely al dente, 1-2 mins less than 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.