Rigatoni with Tomatoes, Bacon, and Fennel

Name: Rigatoni with Tomatoes, Bacon, and Fennel
Yield: Serves 4
Ingredients: 6 slices, bacon, cut into ½-inch pieces; 1 , onion, chopped fine; , Salt and pepper; 3 , garlic cloves, minced; 2 , anchovy fillets, rinsed, patted dry, and minced; 2 teaspoons, fennel seeds, lightly cracked; ¼ teaspoon, red pepper flakes; 1 , (28-ounce) can diced tomatoes, drained with juice reserved; 2½ cups, chicken broth; 2 cups, water, plus extra as needed; pound, rigatoni; ¼ cup, grated Pecorino Romano cheese, plus extra for serving; 2 tablespoons, minced fresh parsley

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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 All-Access members from Cook It In Your Dutch Oven

SERVES4

Rigatoni with Tomatoes, Bacon, and Fennel

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

WHY THIS RECIPE WORKS

Often, making even a simple pasta dish requires at least two large pots: one to boil the pasta, and another to make the sauce. The Dutch oven was essential here for its large capacity. We first rendered some chopped bacon, then removed the ...

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