Best Patsys Rigatoni Sorrentino Recipes

PASTA ALLA SORRENTINA

Steps:

• Start a large pot of water boiling for the pasta and salt it well. Once boiling, add the pasta to the pot and cook according to package directions, or until al dente.
• Add the olive oil and garlic to a skillet on the stovetop. Turn the heat on to medium-low and heat the oil and garlic slightly. As soon as the oil is heated and you can see tiny bubbles around the garlic, add the cherry tomatoes and basil to the pan and raise the temperature slightly. Add the red pepper flakes and salt (and a pinch of sugar, if using). Cook, stirring, until the skin on the cherry tomatoes starts to crack open. **Make sure the garlic doesn't brown during this process. If it is starting to colour at all, add a Tbsp or 2 of water to the pan to stop the garlic browning.
• When the tomatoes start cracking, use the back of a large spoon to smash about 1/2 of the cherry tomatoes. Add the butter (if using) and stir to combine.
• When pasta is ready, spoon out of pot with a slotted spoon, allowing the excess water to drain off back into the pot. Add the drained pasta to the skillet with the tomatoes. Stir to combine. Add a 1/2 ladle or so of pasta water to the skillet and cook the pasta with the sauce about 2 minutes. Season with some freshly ground pepper.
• Remove skillet from heat and stir in the cubed fresh mozzarella. Stir in and allow the residual heat from the pan to soften the cheese. Serve immediately with freshly grated Parmesan and some fresh, chopped basil. *If using regular mozzarella cheese, you may need to leave it on the heat for a bit to soften the cheese.

RIGATONI SORRENTINO

Steps:

• Cook the pasta according to package directions. In a large, heavy saucepan, heat the marinara sauce over medium-high heat to the boiling point. Remove from heat and pour half the sauce into a bowl. Return the saucepan to the heat and fold in the ricotta and drained pasta until thoroughly combined. Pour the mixture into a 9 x 13-inch baking dish that has been lightly greased with olive oil, and cover with the reserved sauce. Sprinkle the mozzarella and Parmigiano- Reggiano over top. Place under the broiler until the cheeses melt, about 6-8 minutes. Serve piping hot with a cold, crisp salad and a loaf of country bread.

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.

RIGATONI SORRENTINO

Steps:

• Bring a large pot of water to a boil; add salt and return to boil; Add rigatoni and cook until al dente, according to package directions, Drain; set aside.
• Preheat broiler:.
• In a large saucepan, bring marinare sauce to a boil over medium-high heat.
• Pour half of the sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine; bring to a simmer over low heat.
• Pour pasta mixture into a baking dish and top with the reserved sauce.
• Sprinkle with mozzarella and Parmigiano-Reggiano;Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes; Serve immediately.