Rigatoni Alla Norcina Recipes

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PASTA ALLA NORCINA; SAUSAGE PASTA RECIPE



Pasta alla Norcina; sausage pasta recipe image

This sausage and cream pasta recipe from Umbria is a very simple to make and has very few ingredients but it's so flavourful and creamy you'll want to make it part of your regular pasta menu.

Provided by Jacqueline De Bono

Categories     Main Course

Time 40m

Number Of Ingredients 10

400g penne ((14oz) or other short pasta)
2-3 Italian pork sausages
1 onion (white or yellow)
1-2 black truffles (I used 2 small ones (optional))
200 ml fresh cream ((6-7floz))
1/2 glass white wine
50 g pecorino cheese ((2oz) grated)
3-4 tbsp extra virgin olive oil
salt (for pasta and to taste)
black pepper (to taste)

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 .

Nutrition Facts : Calories 783 kcal, ServingSize 1 serving

RIGATONI ALLA NORCINA



Rigatoni Alla Norcina image

Categories     Pasta     Sausage     Dinner     Sauté

Number Of Ingredients 5

1 pound Rigatoni
1 pound Sweet Italian Sausage
1 pint Heavy Whipping Cream
4 ounces Pancetta
1 package Parmesan Cheese Wedge

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



Rigatoni alla Genovese image

I have no idea why this amazingly flavorful Genovese-style meat sauce isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process, and massive amounts of onions.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 10h

Yield 8

Number Of Ingredients 18

1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 ½ pounds beef chuck
2 teaspoons kosher salt
½ cup diced celery
½ cup diced carrot
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 bay leaf
⅔ cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
salt to taste
2 (16 ounce) boxes uncooked rigatoni
1 tablespoon chopped fresh marjoram leaves
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

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.

Nutrition Facts : Calories 891.2 calories, Carbohydrate 116.8 g, Cholesterol 79.9 mg, Fat 29.5 g, Fiber 10.1 g, Protein 38.9 g, SaturatedFat 10.3 g, Sodium 1022.2 mg, Sugar 19.2 g

RIGATONI ALLA NORMA



Rigatoni alla Norma image

Eggplant takes center stage in this family-friendly recipe from Quattro Gastronomia Italiana chef Nicola Carro.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

2 medium eggplants, diced
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
6 cups canola oil, for frying
1/4 cup extra-virgin olive oil
4 cups Tomato Sauce
1 pound rigatoni
1/2 bunch basil leaves, thinly sliced
8 ounces ricotta salata cheese, grated

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)



Rigatoni al Segreto (Rigatoni with Secret Sauce) image

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

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

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

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