Product Description
Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though not as curved as elbow macaroni. … Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily.
Cooking time: 10-11 min
Rigatoni with Meat Sauce
Yield4 servings
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, finely diced (about 1 cup)
1 medium carrot, peeled and finely chopped (about 1/3 cup)
1 celery stalk, finely chopped (about 1/3 cup)
1 tablespoon chopped fresh oregano or 1 teaspoon dried
400g beef mince meat
5 garlic cloves, minced
1/2 cup dry red wine, such as Cabernet Sauvignon
2 can crushed tomatoes with basil
2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)
500g Benedetto Cavalieri rigatoni
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Pecorino Romano cheese
1/3 cup fresh basil leaves, thinly sliced
Preparation
Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
Serve the rigatoni topped with the Romano and basil.
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