Rigatoni Campagnolo Food

RIGATONI CAMPAGNOLO

Steps:

• Remove sausage from the casing and break into chunks.
• -Cook sausage in olive oil over medium heat until browned slightly.
• -Add onion and peppers sauté until softened.
• -Add garlic and cook for 1 minute.
• -Add wine and allow to simmer for 3 minutes.
• -Add tomatoes and red pepper; season with salt and pepper.
• -Bring to a boil over high heat, stirring constantly.
• -Reduce heat to medium-low and simmer until thickened.
• -Stir in pasta, Romano, and basil and simmer for 3 minutes.
• -Portion onto plates and top with the crumbled goat cheese.

RIGATONI CAMPAGNOLO LIKE CARRABBA'S

Steps:

• Remove sausage from casing and break into chunks.
• Cook sausage in olive oil over a medium heat until browned slightly.
• Add onion and red bell pepper(julienned).
• saute until softened.
• Add garlic and cook for one minute.
• Add wine and allow to simmer for 3 minutes.
• Add tomatoes and crushed red pepper, season with salt and pepper.
• Bring to a boil over high head, stirring constantly.
• Reduce heat to medium low and simmer until thickened.
• Stir in pasta, Ramano, and basil and simmer for 3 minutes.
• Portion onto plates and top with the crumbled goat cheese.

RIGATONI ALLA ZOZZONA

Steps:

• Bring a large pot of salted water to boil. Once the water comes to a boil, cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain pasta.
• Meanwhile, prepare the sauce: Add the olive oil to a deep, large skillet and heat over medium-low. Add the guanciale in an even layer and cook, stirring occasionally, until the fat renders and the strips start to crisp, about 5 minutes. Using a slotted spoon, remove guanciale to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.
• Increase heat to medium-high and stir the onion into the pan drippings, allowing it to soften, about 1 minute. Add the sausage and 1 teaspoon salt and break up the meat into small pieces. Cook, stirring occasionally, until the sausage has browned, about 5 minutes.
• Stir in the tomato paste, then the cherry tomatoes. Decrease heat to medium and stir in the wine. Cover the sauce with a lid and cook for 5 minutes.
• Remove the lid and, using the back of a spoon, break up the tomatoes and incorporate them into the sauce. Allow the sauce to cook, uncovered, for 5 more minutes.
• In a small bowl, combine the egg yolks, ¼ cup cheese, the pepper and 1 tablespoon of the reserved guanciale drippings.
• Add the pasta and guanciale to the simmering sauce and stir to coat.
• Stir 2 tablespoons of the pasta water into the egg mixture. Turn off the heat and stir the egg mixture into the pasta until coated and glossy, adding 2 tablespoons more pasta water if needed. Transfer the pasta to a serving dish and top with additional cheese, if desired.