The sauce in this pasta dish is enhanced by the subtle licorice flavor of Pernod®, but any pastis or anise-flavored liqueur could work. Add sliced, cooked sweet Italian sausage for a more substantial meal (its flavors work well with the sauce).
SERVES: 4
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. rigatoni
INSTRUCTIONS:
- 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, the cream, chicken broth, sun-dried tomatoes, red pepper flakes, and 1tsp. salt. Bring to a boil,
reduce the heat, and simmer briskly, uncovered, until the tomatoes are plump and soft, about15 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,1to 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.
