Rigatoni With Sun Dried Tomato And Fennel Sauce Recipes

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RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE



Rigatoni With Sun-Dried Tomato and Fennel Sauce image

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

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

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

RIGATONI WITH CREAMY MUSHROOM SAUCE



Rigatoni with Creamy Mushroom Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking:
  • Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE



Rigatoni with Spicy Sun-Dried Tomato Sauce image

Provided by Jennifer Parisi

Categories     Olive     Pasta     Tomato     Appetizer     Sauté     Vegetarian     Quick & Easy     Feta     Parmesan     Basil     Bon Appétit     California     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 pound rigatoni
1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs, drained, 1 tablespoon oil reserved
1 tablespoon minced garlic
1 29-ounce can ready-cut tomatoes
1/2 cup Kalamata olives, pitted, chopped
1 cup fresh chopped basil
1 cup crumbled feta cheese(about 4 ounces)
3/4 cup freshly grated Parmesan cheese (about 2 ounces)

Steps:

  • Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
  • Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.

RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE RECIPE



Rigatoni with Sun-Dried Tomato and Fennel Sauce Recipe image

Provided by á-1228

Number Of Ingredients 10

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. dried rigatoni

Steps:

  • Bring a large pot of well-salted water to a boil. Meanwhile, heat the olive oil in a 10-11 inch straight sided saute pan over M 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, chicken broth, sun-dried tomatoes, pepper flakes, and 1 tsp. 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 and 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. Cook the rigatoni until just barely al dente, 1 to 2 minutes less than 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 finished cooking and absorbs some of the sauce.

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