Rigatoni with Tomatoes, Bacon, and Fennel
We wanted to streamline prep for an easy, one-pot pasta dinner with a tomato sauce bolstered with smoky bacon and fragrant fennel seeds.
A cookbook recipe exclusively for ATK Essential members from Cook It In Your Dutch OvenGather Your Ingredients
Key Equipment
Before You Begin
You can substitute 1 pound of ziti or penne for the rigatoni, if desired.
Instructions
1.
Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside for serving. Pour off all but 2 tablespoons of fat from pot.
2.
Add onion and ¼ teaspoon salt to fat left in pot and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic, anchovies, fennel seeds, and pepper flakes and cook until fragrant, about 1 minute. Stir in tomatoes and cook until dry and slightly darkened, about 5 minutes.
3.
Stir in broth, water, and reserved tomato juice, scraping up any browned bits, and bring to boil. Stir in pasta, return to vigorous simmer, and cook, stirring often, until pasta is tender, 15 to 20 minutes. Off heat, stir in Pecorino and parsley and adjust sauce consistency with extra hot water as needed. Season with salt and pepper to taste. Serve, sprinkling individual portions with reserved bacon and extra Pecorino.
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