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Rigatoni with Tomatoes, Bacon, and Fennel
Ingredients
  • 6 slices Walden 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
  • 2 ½ cups chicken broth
  • 2 cups water , plus extra as needed
  • ¼ cup grated Pecorino Romano cheese , plus extra for serving
  • 2 tablespoons minced fresh parsley
  • 1 pound Rigatoni
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