Rigatoni With Sun Dried Tomato And Fennel Sauce

Rigatoni with Sun-Dried Tomato and Fennel Sauce is a flavorful and comforting pasta dish that combines the rich sweetness of sun-dried tomatoes with the aromatic notes of fennel. The sauce, made with a creamy blend of fennel, garlic, sun-dried tomatoes, cream, and chicken broth, creates a velvety texture that coats the rigatoni perfectly. The hint of crushed red pepper flakes adds a subtle kick of heat, while the Pernod (optional) brings a touch of anise flavor. Tossed with al dente rigatoni, the pasta absorbs the delicious sauce, creating a harmonious combination of flavors. This dish is a delightful choice for pasta lovers seeking a unique and satisfying meal.

SERVES: 4

INGREDIENTS:

• Kosher salt
• 2 Tbs. extra-virgin olive oil
• 1 cup chopped fennel (about 1/2 medium bulb)
• 2 medium cloves garlic, very coarsely chopped
• 1 cup heavy cream
• 1 cup lower-salt chicken broth
• 1/3 cup drained oil-packed sun-dried tomatoes, very coarsely chopped
• 1/4 tsp. crushed red pepper flakes
• 1 Tbs. Pernod (optional)
• 1 lb. rigatoni

INSTRUCTIONS:

1. Bring a large pot of well-salted water to a boil. Meanwhile, heat the olive oil in a 10- to 11-inch, straight-sided sauté 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, the cream, chicken broth, sun-dried tomatoes, red 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 minutes.
2. Remove from the heat and stir in the Pernod, if using. Let cool slightly and then purée in a blender until smooth. Wipe out the skillet, return the sauce to the skillet, season to taste with salt, and keep hot.
3. Cook the rigatoni until just barely al dente, 1 to 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.

NOTE:

• The sauce in this pasta dish is enhanced by the subtle licorice flavor of Pernod, but any pastis or anise-flavored liqueur could work. Add sliced, cooked sweet Italian sausage for a more substantial meal (its flavors work well with the sauce).

MORE ABOUT FENNEL:

• The general name “fennel” applies to two varieties: Florence fennel, or finocchio, and common fennel. Florence fennel has a bulbous base, long celerylike stalks, and delicate bright green fronds. The bulb is crunchy with a pleasantly sweet aniseed, or licoricelike flavor, and can be eaten raw or cooked. The stalks and fronds can also be used in cooking. Common fennel is the variety of the plant from which fennel seeds are harvested. Though common fennel doesn’t have a bulb, its stalks and fronds can be used like those of Florence fennel.

CHOOSING

• Choose clean, firm bulbs with no sign of browning. Any attached greenery should look fresh and bright green in color.

PREPPING

• If you buy Florence fennel with the stalks intact, cut them off close to the bulb, so you’ll have a more manageable vegetable. Next, peel the stringy fibers off the outer layer of the bulb with a peeler or sharp paring knife. Then cut the bulb as called for in your recipe.

STORING

• Refrigerate fennel tightly wrapped in a plastic bag for up to 5 days.