Rigatoni Alla Norcina Recipes

PASTA ALLA NORCINA; SAUSAGE PASTA RECIPE

Steps:

• Remove the casing from the sausages and crumble the meat filling. Peel and chop the onion finely.
• Bring a large pot of water to a boil for the pasta, add salt and bring to the boil again.
• Meanwhile, heat the oil in a large frying pan or skillet over a medium heat. Add the onion and cook until it starts to soften then add the crumbled sausage meat.
• Brown the sausage, while stirring with a wooden spatula to prevent it from sticking. Pour in the wine. Allow the alcohol to evaporate while stirring. Lower the heat, cover, and finish cooking the sausage in its own juices for 10 minutes
• Uncover, taste and season with salt and pepper as required. Pour in the cream and bring the sauce to a gentle simmer. Add a few truffle shavings (if using) and half the pecorino. Reduce the sauce for 3-4 minutes, then turn off the heat, cover and set aside.
• Cook the pasta in the salted boiling water until al dente according to the instructions on the packet. Save some of the pasta cooking water and drain the pasta. Add it to the pan with the sausage and cream sauce.
• Over a low heat, mix the pasta and sauce together- you can add a little pasta cooking water if it seems too thick
• Serve immediately with a generous sprinkling of grated pecorino, some freshly ground black pepper and truffle shavings .

RIGATONI ALLA NORCINA

Steps:

• Lightly brown Pancetta
• Add Sweet Italian Sausage to Pancetta and cook through
• In a large pot, boil Rigatoni
• Add Heavy Whipping Cream to Pancetta and Sausage. Bring to a light boil
• Add fresh grated Parmesan to the Heavy Whipping Cream and stir thoroughly
• Combine Rigatoni and meats. Stir and serve

RIGATONI ALLA GENOVESE

Steps:

• Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
• Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
• Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
• Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
• Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.

RIGATONI ALLA NORMA

Steps:

• Place eggplants in a colander set in a sink or over a bowl. Season eggplant generously with salt and let stand for 15 minutes. Rinse eggplant under cold running water; pat dry with paper towels.
• Place flour in a shallow dish and, working in batches, dredge eggplant in flour, shaking off excess.
• In a large pot, heat canola oil until it reaches 300 degrees on a deep-fry thermometer. Working in batches, fry eggplant until lightly golden, about 3 minutes. Transfer to a paper towel-lined plate using a slotted spoon; repeat process with remaining eggplant.
• In a large skillet, heat olive oil over medium heat. Add fried eggplant and cook, stirring, about 2 minutes. Add tomato sauce and increase heat to a simmer.
• Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook, until almost al dente, about 2 minutes less than indicated on package instructions. Drain and add to skillet with eggplant mixture.
• Stir pasta until well combined with sauce, about 2 minutes. Add basil and season with salt and pepper. Serve garnished with ricotta salata cheese.

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.