Making the most of a favorite food find from a warehouse store.
This zesty fruit is as
tasty as it is versatile
By Allison Ehri Kreitler
SO YOU COULDN’T RESIST buying that
jar of sun-dried tomatoes, but now that
you’re home, what are you going to do with
two pounds of them? Not to worry. With
these tasty recipes—a punchy salad dressing,
stuffed chicken breasts and a creamy pasta
sauce with a peppery kick—you’ll have no
problem using them up. That big jar will be
empty before you can say “delicious.” C
Allison Ehri Kreitler is a Fine Cooking
Rigatoni with Sun-Dried
Tomato and Fennel Sauce
26 ;e Costco Connection SEPTEMBER 2009
2 tablespoons extra virgin olive oil
1 cup chopped fennel (about half
a medium bulb)
2 medium cloves garlic, very
1 cup heavy cream
1 cup low-salt chicken broth
1/3 cup drained oil-packed sun-dried
tomatoes, very coarsely chopped
¼ teaspoon crushed red pepper flakes
1 tablespoon Pernod (optional)
1 pound dried rigatoni
Heat the olive oil in a 10- to 11-inch
straight-sided sauté 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, 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.
PHOTOS COURTESY FINE COOKING
Remove from the heat and stir in the
Pernod, if using. Let cool slightly, then purée
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 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 finishes
cooking and absorbs some of the sauce.