Rigatoni with Sun-Dried Tomato and Fennel Sauce

Kosher Salt

2 tablespoons extra virgin olive oil

1 cup chopped fennel (about half a medium bulb)

2 medium cloves garlic, coarsely chopped

1 cup heavy cream

1 cup low-salt chicken broth

1/3 cup drained oil-packed sun-dried tomatoes, coarsely chopped

1/4 teaspoon crushed red pepper flakes

1 pound dried rigatoni

Heat the olive oil in a pan over medium heat. Add the fennel and garlic and cook for approximately 5 minutes (I didn't have fennel when I decided to try this and it tasted great. So don't worry if you can't find fennel.). Stir in the cream, chicken broth, sun-dried tomatoes, red pepper flakes, 1 tsp of salt, and 1 cup of water. Bring the mixture to a boil and reduce the heat. Simmer the mixture on low for 15 minutes, or until the tomatoes become plump and soft.

While waiting for the sauce to cook, bring a pot of water to boil and add the pasta noodles. Cook the pasta 1 to 2 minutes less than the package instructions indicate. Drain well and set aside.

When the tomatoes get soft, pull the sauce off of the stove. Let the sauce cool slightly and pour into a blender. Puree the sauce until it becomes smooth. The sauce will become a nice creamy red color. Pour the sauce back into the pan and add the pasta noodles. Cook for a minute or two until the pasta gets covered by the sauce and finishes cooking. Season with salt and pepper to taste.