Rigatoni With Spicy Grilled Tomato Sauce Michael Chiarello Food

MY MOTHER'S TOMATO SAUCE

Steps:

• Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside.
• Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf.

ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)

Steps:

• Preheat oven to 350°F.
• In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
• Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
• Add sauce to pasta and toss to coat.
• In a baking dish, arrange pasta and cheese in layers, ending with cheese.
• Pour melted butter over all.
• Bake, covered, for 15 minutes.
• Uncover, and bake for another 15 minutes.
• To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
• To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE

Steps:

• Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
• Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.

RIGATONI WITH SPICY TOMATO AND CHEESE SAUCE

Steps:

• Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.

RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA AND PARMESAN

Steps:

• Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.
• Add garlic; stir 1 minute.
• Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes.
• Drain drippings from pot.
• Add wine, diced tomatoes with juice, and crushed tomatoes. Increase heat and bring to a boil.
• Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
• Can be made one day ahead up to this point: Cool and refrigerate, then reheat over medium heat before continuing.
• Cook pasta until al dente, drain.
• Stir pasta, arugula, basil and oregano into tomato sauce. Simmer until the arugula wilts, stirring often, about 2 minutes.
• Season with salt and pepper to taste.
• Transfer to serving bowl or dinner plates and sprinkle with parmesan.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

Steps:

• Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
• Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
• Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.