Rigatoni with Sun-Dried Tomato and Fennel Sauce

Ingredients

• 1 lb. dried rigatoni
• 1 Tbs. Pernod (optional)
• ¹/₃ cup drained oil-packed sun-dried tomatoes, very coarsely chopped
• 1 cup lower-salt chicken broth
• 1 cup heavy cream
• 2 medium cloves garlic, very coarsely chopped
• 1 cup chopped fennel (about ½ medium bulb)
• + 3 more ingredients
• • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • ¼ tsp. crushed red pepper flakes

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 crea...

View full recipe at Fine Cooking