Directions

Prepare the leeks and fennel

1. Melt the butter in a wide pot over medium-low heat with the extra virgin olive oil. Once bubbling, add the leeks and sliced fennel bulb. Sprinkle the sugar on top and toss to combine. Season with salt and pepper. Cook, stirring occasionally, for 8–10 minutes.
2. Turn the heat to medium and continue cooking the leeks and fennel for an additional 12–13 minutes until they begin to deepen in color. Adjust the heat as needed to prevent burning. Add another pinch of salt.

Cook the pasta

1. As the leeks caramelize, cook the pasta. Bring a large pot of water to a boil. Once boiling, add a few generous shakes of salt to the water. Add the rigatoni and boil until al dente. Remove ¼ cup of the pasta cooking water and set it aside. Drain the pasta.

Finish the sauce

1. Add the Tomato and White Sultana Chutney to the leeks and fennel. Toss to coat for 1 minute. Turn the heat to medium-high. Once the chutney and leeks begin to sizzle in the pot, add the wine or water. Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes or until the liquid reduces by about half. Taste and season with salt and pepper.
2. Stir the heavy cream into the sauce and turn the heat to medium. Let the cream bubble and thicken for 4–5 minutes. Add the cooked rigatoni and toss to coat for 1 minute. Add the pasta cooking water as needed. Once the pasta is completely coated in the sauce and glossy, turn off the heat. Taste and season once more with salt and pepper.

To serve

1. Divide the cooked pasta between shallow bowls. Garnish with reserved fennel fronds and a pinch of fennel pollen. Enjoy!