Best Rigatoni Rigoletto Recipes

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 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.

CHEESY BROCCOLI RIGATONI

Steps:

• Cook pasta according to package directions. Meawhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended.
• Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside.
• Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4 - 5 minutes or until crisp-tender. Drain and rinse with cold water.
• in a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat remaining layers. Top with remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.

RIGATONI RIGOLETTO

Steps:

• 1 Remove the casings from the sausages and finely chop the meat. 2 Pour the oil into a saucepan large enough to hold all of the ingredients. Add the onion, sausage meat, and garlic. Cook over medium heat, stirring frequently, until the onions are tender and the sausage is lightly browned, about 15 minutes. 3 Add the tomato paste and water. Bring to a simmer and cook 20 minutes or until slightly thickened. 4 Add the beans and salt and pepper to taste. Cook 10 minutes, mashing some of the beans with the back of a spoon to make the sauce creamy. 5 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 6 Add the pasta to the pan with the sauce, toss together, and cook 1 minute, adding a little of the water if needed. Stir in the butter and basil. Add the cheese and toss again. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.