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Ingredients
6 servings
Instructions
Step 1
Place bacon into a COLD Dutch oven; turn to medium-high heat.
Dutch OvenStep 2
Cook bacon for about five minutes, stirring often, making sure the bacon doesn’t burn.
Step 3
Use a slotted spoon to remove bacon from Dutch oven and place on paper towels to drain; leave bacon fat in Dutch oven.
Slotted Spoon
Paper TowelStep 4
Cook onions in bacon fat on medium-high heat, adding salt and pepper. Cook for about five minutes until they’re soft and translucent.
salt
freshly ground black pepperStep 5
Crush fennel seeds using mortal and pestle or by placing onto a flat surface and crushing with a frying pan or skillet.
Cutting BoardStep 6
Place 3 garlic cloves onto cutting board and use knife to smooth them into a paste.
Cutting Board
KnifeStep 7
Place 2 anchovies onto cutting board and use knife to smooth into a paste.
Cutting BoardKnifeStep 8
Add fennel seeds, garlic paste, anchovy paste, and red pepper flakes to the onions in the pot
Step 9
Add tomatoes to onion mixture, cooking until they’re dry and have darkened a bit (about five minutes).
can diced tomatoes28 ozStep 10
Add reserved tomato liquid.
Step 11
Add chicken broth
Step 12
Add water
Step 13
Add rigatoni to the mixture, ensuring it’s fully submerged.
Step 14
Bring to a boil
Step 15
Cook-UNCOVERED!-for time listed on the pasta’s cooking instructions. Do not drain once cooked.
Step 16
Serve pasta in individual bowls, with sauce ladled on top.
Notes
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