Rigatoni Amatriciana

February 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

4 ounces Pancetta, cubed
1 yellow onion, finely sliced
3 cloves garlic, chopped fine
1 teaspoon red chili flakes
Salt and pepper
1 (28 ounce) can of Italian peeled tomatoes, crushed with hands
1 pound rigatoni, cooked
¼ cup fresh parsley, chopped
¼ cup grated Pecorino cheese, for garnish

DIRECTIONS

In a large sauté pan, add cubed pancetta slices in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving a little fat. Increase the heat to medium and add sliced onions, cook, stirring occasionally until translucent, 5 minutes. Next, add garlic and red chili flakes and cook 2 minutes more. Return the pancetta to the pan, and cook over medium-high heat for 5 minutes, or until the onions, garlic and pancetta are light golden brown. Season with salt and pepper, add then add the tomatoes, reduce the heat, and simmer for 10 minutes or until sauce has begun to thicken. Add cooked rigatoni to pan and coat pasta in sauce. Add parsley and serve with Pecorino cheese.

Whole Wheat Rigatoni and Vegetables in a Ginger, Soy and Honey Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound whole wheat pasta dough, cooked

For sauce

Olive oil
1 yellow onion, chopped
6 cloves garlic, chopped fine
2″ piece of ginger, peeled and julienned
1 red pepper, cored and chopped
1 bunch collard greens, leaves and stems (reserved), chopped
½ pound brown mushrooms, sliced
1½ tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt
Pepper

DIRECTIONS

In a large sauté pan, over medium heat, add olive oil. Sauté onions and cook until translucent, 5 minutes. Add garlic and ginger and cook, stirring constantly, 2 minutes more. Add red pepper, collard green stems, brown mushrooms and cook, 7 minutes until tender. Add balsamic vinegar, Dijon mustard and honey and season with salt and pepper. Add collard green leaves and cooked pasta and warm through. Serve immediately.

© Recipe Property of Rafi Hasid

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