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kosher salt extra-virgin olive oil fennel garlic heavy cream chicken broth tomato red pepper rigatoni pasta
Viewed: 103 - Published at: 2 years agoIngredients
- kosher salt
- 2 tablespoons extra virgin olive oil
- 1 cup chopped fennel (about half a medium bulb)
- 2 medium garlic cloves, very coarsely chopped
- 1 cup heavy cream
- 1 cup low sodium chicken broth
- 1/3 cup drained sun-dried tomato packed in oil, very coarsely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon Pernod (optional)
- 1 lb dried rigatoni pasta
Method
- Heat the olive oil in a 10- to 11- inch straight sided saute pan over medium heat. Add the fennel and garlic, and cook, stirring occasionally, until the fennel starts to soften and brown, about 5 minutes.
- Stir in 1 cup water and the cream, low-salt chicken broth, sun-dried tomatoes, red pepper flakes and 1 teaspoon salt. Bring to a boil, reduce the heat and simmer briskly uncovered, until the tomatoes are plump and soft, about 15 minutes.
- 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 minutes less than the 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.
