Creamy Fennel Rigatoni
Ingredients
- • 400 g rigatoni pasta
- • 450 g fennel bulb
- • 60 ml olive oil
- • 4 cloves garlic
- • 240 ml heavy cream
- • 100 g parmesan cheese, grated
- • 120 ml white wine
- • 5 ml fennel seeds
- • 10 ml lemon zest
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 15 g fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, trim fennel bulb and cut into thin slices, reserving some fronds for garnish. Mince the garlic cloves.
- 3
Heat olive oil in a large skillet over medium heat. Add fennel seeds and toast for 30 seconds until fragrant.
- 4
Add sliced fennel to the pan and cook for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.
- 5
Add minced garlic and cook for another minute until fragrant.
- 6
Pour in white wine and let it simmer for 2-3 minutes to cook off the alcohol.
- 7
Reduce heat to low and add heavy cream, stirring to combine. Let simmer gently for 3-4 minutes.
- 8
Add drained pasta to the skillet along with half the parmesan cheese. Toss everything together, adding pasta water gradually to achieve desired consistency.
- 9
Season with salt and pepper to taste, then add lemon zest and fresh parsley.
- 10
Serve immediately, topped with remaining parmesan cheese and reserved fennel fronds.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to this dish is caramelizing the fennel slowly - don't rush it! The natural sugars will develop a beautiful golden color and sweet anise flavor that pairs perfectly with the cream sauce. Save those pretty fennel fronds for garnish!"
