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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- salt
- 1 lb. penne rigate
- 2 Tbsp. EVOO
- 2 Tbsp. butter
- 1 bulb fennel (trimmed, cored and thinly sliced)
- 1 onion (quartered lengthwise and thinly sliced crosswise)
- 4 cloves garlic (thinly sliced)
- 32 oz. San Marzano tomatoes (preferably D.O.P.)
- 1/2 cup vodka
- 1/2 cup heavy cream
- 4 Tbsp. fresh tarragon (chopped)
- 1 handful basil leaves (torn)
- parmigiano-reggiano (freshly grated, for serving)
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Directions
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
- While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the butter and cook until foaming. Stir in the fennel, onion and garlic; season with salt and pepper. Partially cover and cook, stirring occasionally, for 10 minutes. Stir in the tomatoes with their liquid and the vodka. Break up the tomatoes with a potato masher. Cook the sauce for 10 minutes. Stir in the cream, tarragon and basil; simmer briefly. Season with salt and pepper.
- Stir the reserved pasta cooking water into the sauce. Add the pasta and toss to combine. Serve the pasta in shallow bowls and pass the cheese at the table.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol65mg22% |
Sodium330mg14% |
Potassium760mg22% |
Protein6g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A60% |
Vitamin C60% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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