Rigatoni with Sun Dried Tomato and Fennel Sauce

By khojnicki

Ingredients

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

Details

Servings 4

Preparation

Step 1

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

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

Remove from the heat and stir in the pernod. Let cool slightly and then puree in a blender until smooth. Return sauce to skillet, season with salt and keep warm.

Cook rigatoni until just al dente. Drain and add to sauce. Toss to coat completely.