Rigatoni with Sun-Dried Tomato and Fennel Sauce

Rigatoni with Sun-Dried Tomato and Fennel Sauce
Photo by Scott Phillips


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

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


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