RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE
This recipe was posted in The Costco Connection September 2009 edition and is from Fine Cooking magazine. Awesome. Wonderful recipe! Excellent flavor combinations with the fennel and sun dried tomatoes, and super tasty. No need for Parmesan cheese on this pasta!
Provided by DeidreJane
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a 10- to 11- inch straight sided saute 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, low-salt chicken broth, sun-dried tomatoes, red pepper flakes and 1 teaspoon 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, then puree in a blender until smooth. Wipe out the skillet, return the sauce to the skillet, season to taste with salt and keep hot.
- Bring a large pot of well-salted water to a boil. Cook the rigatoni until just barely al dente, 1-2 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.
Nutrition Facts : Calories 740.8, Fat 35.5, SaturatedFat 16.3, Cholesterol 177.3, Sodium 100.4, Carbohydrate 87.8, Fiber 5, Sugar 2.3, Protein 19.4
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Final Presulme
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Chris P
[email protected]I love the combination of sun-dried tomatoes and fennel in this recipe. It's so flavorful and unique.
F R O M A N
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Kevin Cheruiyot
[email protected]I'm not sure what went wrong, but my sauce turned out really grainy. I think I might have overcooked the fennel.
M Bilal Awan
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved it.
Zachary Hutt
[email protected]This recipe is a great way to use up leftover chicken or sausage.
kajol chanda
[email protected]I thought the sauce was a bit too sweet for my taste. I would probably use less sun-dried tomatoes next time.
Aflatoon Siyal
[email protected]This dish was so easy to make and it turned out so well! I'll definitely be making it again.
MD AsiF Vai
[email protected]I'm not a huge fan of sun-dried tomatoes, but I really enjoyed this recipe. The fennel and cream balanced out the tartness of the tomatoes.
Meshack Mpenga
[email protected]This recipe was a disaster! The sauce was watery and the pasta was overcooked.
Marwina Benedicto
[email protected]I found the recipe to be a bit bland. I added some extra garlic and red pepper flakes to give it more flavor.
Jawad Maken
[email protected]The sauce was a bit too oily for my taste, but the flavor was still amazing.
Darrenmike Jones
[email protected]This recipe is a keeper! I've already made it twice and my family loves it.
Andrew Salt
[email protected]I love how versatile this recipe is. I added some chopped zucchini and mushrooms to the sauce, and it turned out great.
Drew Barth
[email protected]This dish was a bit more work than I expected, but it was totally worth it. The end result was a restaurant-quality meal.
GEO Tune
[email protected]I wasn't sure how the fennel would taste, but I'm so glad I tried it. It added a subtle sweetness that really complemented the tomatoes.
Krfanfakhera Aa
[email protected]This recipe was an absolute delight! The sun-dried tomatoes and fennel gave the sauce a wonderfully rich and aromatic flavor.