Creamy Fennel Rigatoni

Instructions

1. 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. 2

   While pasta cooks, trim fennel bulb and cut into thin slices, reserving some fronds for garnish. Mince the garlic cloves.

3. 3

   Heat olive oil in a large skillet over medium heat. Add fennel seeds and toast for 30 seconds until fragrant.

4. 4

   Add sliced fennel to the pan and cook for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.

5. 5

   Add minced garlic and cook for another minute until fragrant.

6. 6

   Pour in white wine and let it simmer for 2-3 minutes to cook off the alcohol.

7. 7

   Reduce heat to low and add heavy cream, stirring to combine. Let simmer gently for 3-4 minutes.

8. 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. 9

   Season with salt and pepper to taste, then add lemon zest and fresh parsley.

10. 10

    Serve immediately, topped with remaining parmesan cheese and reserved fennel fronds.