RIGATONI ALLA GENOVESE
I have no idea why this amazingly flavorful Genovese-style meat sauce isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process, and massive amounts of onions.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 10h
Yield 8
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
- Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
- Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
- Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
- Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 891.2 calories, Carbohydrate 116.8 g, Cholesterol 79.9 mg, Fat 29.5 g, Fiber 10.1 g, Protein 38.9 g, SaturatedFat 10.3 g, Sodium 1022.2 mg, Sugar 19.2 g
RIGATONI ALLA BUTTERA
As prepared at a wonderful Italian restaurant on West 18th Street in NYC called "Le Madri." Simple to make, yet so "delicioso."
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the casings off the sausages and break the meat into small chunks. In a large skillet, cook the sausage over medium-low heat, until cooked through; drain off the fat and crumble the sausage into small pieces.
- Add the tomatoes to the skillet with the sausage and mix well. Add the cream and cook over medium heat until the sauce begins to thicken.
- Meanwhile, cook the pasta until al dente, drain and add to the sauce. Add the peas and grated Parmesan cheese, and mix until the pasta is well coated.
- Serve with additional Parmesan cheese.
Nutrition Facts : Calories 676.1, Fat 35.3, SaturatedFat 15.6, Cholesterol 140.3, Sodium 1478.5, Carbohydrate 54.1, Fiber 4.1, Sugar 6.3, Protein 35.7
BRAVO RISTORANTE ITALIANO RIGATONI ALLA BUTTERA
This is a quick and easy weekday meal, and a tricky way to sneak peas into a kids diet! To spice this up bit, try using a tomato sauce like Barilla's Tomato and Basil and hot italian sausage. If you like pink sauce, you can also add more cream. Overall, this is a tasty, easy dish!
Provided by Cook4_6
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausage in a large frying pan, until well browned. Drain fat.
- Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat.
- Add peas and cream and cook for 1 1/2 minutes more.
- Fill a large saucepan 2/3 full with salted water. Bring to a boil.
- Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite).
- Place a single serving of pasta on a plate, and top with as much sauce as you like!
- Serve immediately.
- Grated Parmigiano cheese may be added at table, if desired.
RIGATONI ALLA BUTTERA RECIPE
Provided by junerodgers
Number Of Ingredients 9
Steps:
- Cook sausage in a large frying pan, until well browned. Drain fat. Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat. Add peas and cream and cook for 1 1/2 minutes more. Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite). Drain and place in bowl, add sauce, salt and pepper and toss. Serve immediately. Grated Parmigiano cheese may be added at table, if desired.
RIGATONI ALLA TURCA
An italian and portuguese dish I prepared that is really tasty. I like it because it has a really strange flavour that reminds me of home.
Provided by Cooking Master
Categories One Dish Meal
Time 17m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Boil the rigatoni and cut in pieces the peppers.
- Once the rigatoni are boiled, fry the peppers (not very much).
- Mix the rigatoni with the tomato sauce, the peppers, the tobasco, the olive oil and the salt.
- Once served add the cheese (optional) to each plate.
RIGATONI ALLA CASALINGA
This hearty and satisfying rigatoni with lamb, white beans and tomatoes is a simple, home-style Italian dish. Serve with a side salad, garlic bread and a cold pino grigio wine. From the R.S.V.P. section of an April 1989 issue of Bon Appetit. It was requested from Rao's Italian Restaurant in Houston, Texas.
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat.
- Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
- Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
- Add wine and bring to boil, scraping up any browned bits.
- Add tomatoes with juices and bring to boil.
- Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
- Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
- Transfer to large bowl and serve with cheese.
Nutrition Facts : Calories 925.2, Fat 43.7, SaturatedFat 17.3, Cholesterol 182.4, Sodium 135.8, Carbohydrate 78, Fiber 9.1, Sugar 7.3, Protein 46.9
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