Rigatoni with tomato and fennel sauce

Ingredients for 4 servings:

• 70 g shallot(s)
• 2 cloves garlic
• 5 tbsp olive oil
• 2 tbsp tomato paste
• 150 ml white wine
• 50 ml dry vermouth
• 400 g tomatoes, pureed or chopped tomatoes
• Salt and pepper, freshly ground
• 1 tsp fennel seeds, coarsely crushed
• 500g rigatoni
• 100 g shrimp(s), without head
• 100 g fennel
• chili powder
• 40 g black olives without stones
• 10 basil leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the fennel, remove the stalk, and cut into 2-3 mm thin strips. Heat 3 tablespoons of olive oil in a large pan. Add the fennel and sauté. Add the shrimp and fry for 1-2 minutes on both sides. Season with pepper and remove everything from the pan, then lightly clean the pan. Peel the shallots and garlic and finely dice. In the same pan, heat 2 tablespoons of olive oil and sauté the shallots and garlic. Add the tomato paste, fry briefly, and deglaze with white wine and vermouth. Simmer for 2 minutes over medium heat. Add the tomatoes, season with salt, pepper, chili powder, and fennel seeds, and simmer gently for 8-10 minutes over medium heat. Meanwhile, cook the rigatoni in plenty of boiling salted water until al dente. Halve the olives lengthwise and add to the tomato sauce, along with the fennel and shrimp. Drain the rigatoni, let it drain, and add it to the pan. Sprinkle the coarsely torn basil leaves over the top. Mix everything well and serve in deep, warmed plates.