Pasta with Dried Tomato Sauce
Deborah Dana
This delicious pasta is accompanied by a sauce with cream, fennel, and dried tomatoes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams short pasta, rigatoni type
  • 1/2 cups sun-dried tomatoes, chopped in oil
  • 2 tablespoons olive oil
  • 1 cup fennel, chopped
  • 2 cloves garlic
  • 1 cup cream
  • 1 cup chicken broth
  • 1/4 tablespoons red chili flake
  • 2 tablespoons sherry
Preparation
30 mins
0 mins
Medium
  • Bring a large pot of water with plenty of coarse salt to a boil to cook the pasta.
  • While the water heats, warm the olive oil in a skillet over medium heat and sauté the garlic and fennel for 5 minutes.
  • Add 1 cup of water, the cream, chicken broth, dried tomatoes, chili, and season with salt. Allow it to boil, then lower the heat and cook for 15 minutes (uncovered).
  • Remove the sauce from the heat and add the sherry. Allow the sauce to cool slightly and blend it. Return it to the skillet.
  • Cook the pasta in the boiling water until al dente and drain.
  • Return to the pot, mix with the sauce and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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