Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Rigatoni with Sun-Dried Tomato and Fennel Sauce

Scott Phillips

Servings: four.

So you couldn’t resist buying that big jar of sun-dried tomatoes—but now that you’re home, you’re not sure what to do with them. No worries. With this tasty creamy sauce with a peppery kick, you’ll have no problem using them up.

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. dried rigatoni

Nutritional Information

      Calories (kcal) : 760
      Fat Calories (kcal): 300
      Fat (g): 33
      Saturated Fat (g): 16
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 80
      Sodium (mg): 720
      Carbohydrates (g): 94
      Fiber (g): 6
      Protein (g): 19

Preparation

  • 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 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 minutes.
  • 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.
  • Cook the rigatoni until just barely al dente, 1 to 2 minutes 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.

Use extra sun-dried tomatoes to make a tangy vinaigrette for your salad.

Reviews

Rate or Review

Reviews

  • Maya_B | 03/23/2016

    Solid recipe, easy and flavorful. Agree with the other commenter about a bit more kick with red pepper flakes. The sauce itself will taste too salty on its own, but once tossed with the pasta is perfect for salt level.

  • mgssts63 | 09/20/2010

    Nice, easy dish. Good flavor but next time, I'd add a bit more red pepper flakes.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks