Rigatoni with Sun Dried Tomato and Fennel Sauce
Elevate your pasta night with this irresistible Rigatoni with Sun-Dried Tomato and Fennel Sauce, a dish that combines bold, Mediterranean-inspired flavors with creamy indulgence. Tender rigatoni is enveloped in a luscious sauce made with caramelized fennel, savory sun-dried tomatoes, and a touch of heat from crushed red pepper flakes, all simmered together with vegetable broth and heavy cream for a velvety finish. Fresh basil and grated Parmesan add the perfect aromatic and cheesy touch, while a hint of reserved pasta water ensures the sauce clings perfectly to every bite. Easy to prepare in under 45 minutes, this unique pasta recipe is ideal for weeknight dinners or casual entertaining, offering restaurant-style sophistication in the comfort of your kitchen. Perfectly balanced and packed with flavor, it’s a must-try for pasta lovers.
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Recipe Information
Ingredients
- 400 g Rigatoni pasta
- 100 g Sun-dried tomatoes (packed in oil, drained and chopped)
- 1 medium Fennel bulb (sliced thinly)
- 3 cloves Garlic cloves (minced)
- 200 ml Heavy cream
- 150 ml Vegetable broth
- 2 tbsp Olive oil
- 50 g Parmesan cheese (grated)
- 0.5 tsp Crushed red pepper flakes
- 0.5 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 2 tbsp Fresh basil (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
Heat olive oil in a large skillet over medium heat. Add the sliced fennel and cook for 5-7 minutes, stirring occasionally, until softened and starting to caramelize.
Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes to combine the flavors.
Pour in the vegetable broth and reduce the heat to low. Simmer for 5 minutes, allowing the fennel to become tender.
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Season the sauce with salt and black pepper. Taste and adjust seasoning as needed.
Add the drained rigatoni to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Stir in the grated Parmesan cheese and cook for 1-2 minutes until melted and combined.
Remove the skillet from the heat and sprinkle the chopped fresh basil over the top. Toss gently to combine.
Serve the rigatoni hot, garnished with additional Parmesan cheese and a few fennel fronds if desired.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 32.5 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3228 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
