How To make Italiani's Country Rigatoni
BEAN brOTH:
1 cn Cannellini beans (16oz)
2 tb Chepped fresh oregano
1 md Onion diced
4 c Chicken broth
:
CASSEROLE 3 tb Olive oil
2 tb Finely minced garlic
1 tb Chopped fresh oregano
1/2 c Diced tomatoes
1/2 c Chopped broccoli :
blanched
1/4 lb Cooked chicken -- pulled into
-2-inch pieces 1/4 lb Cooked Italian sausage,
-sliced in 1/4-inch rounds 1/2 c Sliced fresh escarole
6 tb Unsalted butter
1 lb Rigatoni -- cooked al dente
3/4 c Shredded Parmesan cheese
Salt and pepper
Make the bean broth: Place the beans and their liquid, the oregano, onion and chicken broth in a sauce pot and bring to a boil. Reduce heat to a slow simmer and cook 1 hour. Assemble the dish: Heat the olive oil over medium heat in a large skillet. Add garlic and oregano and cook, stirring, until garlic is lightly browned. Add tomatoes, broccoli, chicken and sausage. Toss to heat all ingredients thoroughly and mix well. Add the prepared bean broth and simmer for 10 minutes, or until liquid is reduced by 1/4th. Add the escarole and stir in the butter, a tablespoon at a time. If you have precooked the pasta, drop it into a hot water bath and rehaet but do not over cook. Just before serving toss the drained pasta with the sauce and Parmesan. Season with salt and white pepper to taste. Nutritional info per serving: 1.044 cal; 46g pro, 111g carb, 44g fat(38%), 7.6g fiber, 109 mg chol,
1,682mg sodium
Source: Italiani's Restaurant, Kendall, Miami, Fl Cook's Corner, Miami Herald, 1/4/96 formatted by Lisa Crawford
How To make Italiani's Country Rigatoni's Videos
Gennaro Contaldo's Authentic Italian Spaghetti Carbonara | Citalia
Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.
In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.
Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.
Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.
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Ingredients
4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti
Method
Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.
Drop the Store Bought Pasta Sauce...
For more simple 15 minute pasta recipes check this out
Best Midnight Snack Ever!! Aglio e Olio my way!
Aglio e Olio (10 Min Pasta)!
Serving Size for 2
Ingredients
——————
-0.5 lb pasta
-12 large cloves of Garlic
-3-4 Tbsp Olive Oil
-2 tsp pepper flakes (adjust to taste)
-a handful of Italian parsley (Not Curley)
-lemon
-Fresh parmesan reggiano
-salt to taste
Instruction
——————
1. Heat boiling water with lots of salt. (salty as the sea).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) The pasta will cook with the residual heat from the pan.
3. Finely chopped Italian parsley.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to not burn the garlic.
5. As soon as the garlic turns slightly golden, add chili flakes then add PASTA water to stop the cooking process.
6. Add the pasta along with parsley, some Parmesan, lemon, and salt.
7. Toss the pasta till it’s emulsified.
Buon Appétito!
20-min Marinara Sauce (pasta & pizza)
Get the Recipe:
⭐️ Learn how to make marinara sauce, the easiest and most versatile of tomato sauces. Use it for pasta and pizza, on top of veggies, as a dip, and to give your meals a fresh and tasty kick.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 onion
3 cloves garlic
¼ teaspoon red pepper flakes
1 large can (28 oz) whole peeled tomatoes
1 cup water
1 teaspoon dried oregano
1 teaspoon salt or more to taste
¼ teaspoon black pepper
10 leaves fresh basil
TO SERVE WITH PASTA
12 ounces your favorite Italian pasta
Metric:
30 grams extra virgin olive oil
1 onion
3 cloves garlic
¼ teaspoon red pepper flakes
800 grams whole peeled tomatoes
240 grams water
1 teaspoon dried oregano
1 teaspoon salt or more to taste
¼ teaspoon black pepper
10 leaves fresh basil
TO SERVE WITH PASTA
340 grams your favorite Italian pasta
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Carmine’s country style rigatoni #italianfood #recipe #pasta #regularcanadiandad #youtubeshorts
#pasta
#bbqcanada
#bbq
#garlicbread
#pastarecipe
The Best Penne Vodka in the World is Hidden in Italy (But I found it)
Penna Alla Vodka is actually an Italian dish and the best one in the world could be found at this Tuscan Hidden Gem
Alla Vecchia Bettola
Viale Vasco Pratolini, 3/5/7, 50124 Firenze FI, Italy
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