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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.


  • 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


  • 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.


Rate or Review

Reviews (2 reviews)

  • User avater
    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.

  • User avater
    mgssts63 | 09/20/2010

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

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