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Rigatoni With Sun-Dried Tomato And

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Ingredients

Adjust Servings:
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

Nutritional information

740.8
Calories
319 g
Calories From Fat
35.5 g
Total Fat
16.3 g
Saturated Fat
177.3 mg
Cholesterol
100.4 mg
Sodium
87.8 g
Carbs
5 g
Dietary Fiber
2.3 g
Sugars
19.4 g
Protein
272g
Serving Size

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Rigatoni With Sun-Dried Tomato And

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    Cuisine:

    I was just going to post this. Thanks for saving me the time! You can use evaporated milk or fat free half and half instead of cream to lighten it up. If you do that, you might want to add some parmesan or romano. Fresh basil is nice too.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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!, I was just going to post this Thanks for saving me the time! You can use evaporated milk or fat free half and half instead of cream to lighten it up If you do that, you might want to add some parmesan or romano Fresh basil is nice too , 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!


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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
    Done

    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.

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    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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