Rigatoni With Sun-Dried Tomato and Fennel Sauce

Ingredients

• kosher salt
• 2 tablespoons extra virgin olive oil
• 1 cup chopped fennel (about half a medium bulb)
• 2 medium garlic cloves, very coarsely chopped
• 1 cup heavy cream
• 1 cup low sodium chicken broth
• 1/3 cup drained sun-dried tomato packed in oil, very coarsely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon Pernod (optional)
• 1 lb dried rigatoni pasta

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.