RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
RIGATONI ALLA ZOZZONA
Rigatoni alla zozzona combines the ingredients of the four pasta dishes for which Romans are famous: amatriciana, cacio e pepe, carbonara and gricia. While many Italian meals are typically the result of simple flavors - "neat" preparations where only a few ingredients shine - rigatoni alla zozzona (which translates to "a big mess") is more of a kitchen sink approach, marrying the ingredients of the four pastas (tomato sauce, black pepper, egg yolks, cheese and guanciale) with sausage. Rigatoni's sturdy tube shape provides the perfect vehicle to carry - and stand up to - the many components of the sauce.
Provided by Anna Francese Gass
Categories pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
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.
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BAKED RIGATONI PASTA RECIPE | THE RECIPE CRITIC
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- Preheat oven to 350 degrees. Spray a 9x13 inch baking dish and set aside. In a large pot bring water to a boil and cook the rigatoni according to package directions.
- In a medium sized sauce pan over medium high heat add the olive oil, onions and garlic. Sauté until tender.
- Add in the italian seasoning, salt and pepper to taste, and marinara sauce. Reduce heat and let simmer.
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5/5 (15)Published Dec 3, 2021Category Recipe Roundup
- Spicy Sausage Rigatoni. If you like meals with a bit of spice and heat, you’ll appreciate this spicy sausage rigatoni. You’ll love its tender pasta and well-seasoned, flavorful chunks of sausage.
- Baked Rigatoni Pasta. This recipe for baked rigatoni is quite similar to my recipe for baked ziti. They both use ground beef and Italian sausage for the protein, onions and garlic for spice, and gooey mozzarella.
- Rigatoni Skillet with Mushrooms and Spinach. I love skillet meals because they’re so quick and straightforward. This one, for example, takes only 30 minutes from start to finish.
- Greek Pasta Bake. Okay, so the Greek pasta bake takes some time to make. Let’s get that out of the way upfront. It needs about 40 minutes of prep work and another hour to bake.
- Artichoke and Pea Rigatoni Pasta. If you just don’t have 1 or 2 hours to cook dinner, try this 30-minute pasta instead. It’s light and zesty and – aside from the carb count – relatively healthy for you, too!
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