Rigatoni Woodsman Style Rigatoni Alla Boscaiola Recipes

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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

RIGATONI WOODSMAN-STYLE



Rigatoni Woodsman-Style image

Make and share this Rigatoni Woodsman-Style recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

salt
1/4 cup extra-virgin olive oil
1 large onion, diced (about 1 1/4 c.)
1/2 lb sweet Italian sausage, preferably without fennel seeds
1 lb assorted mushroom, sliced thin (about 5 cups)
1 cup diced tomato (fresh or canned drained)
1 cup fresh peas or 1 cup frozen peas, defrosted and drained
freshly ground black pepper
1 1/2 cups vegetable stock or 1 1/2 cups pasta cooking water
1/2 cup heavy cream
1 cup fresh ricotta cheese (or packaged whole-milk ricotta cheese)
1 cup freshly grated parmigiano-reggiano cheese, plus more

Steps:

  • Bring 6 quarts salted water to a boil in an 8-quart pot over high heat.
  • Heat the oil in a large skillet over medium heat; toss in the onion; cook/stirring, until wilted, about 4 minutes.
  • Crumble the sausage into the skillet and stir, breaking up the sausage into small pieces as you do, until the sausage is lightly browned, about 5 minutes.
  • Stir about half the mushrooms into the sausage mixture; add the remaining mushrooms as those in the pan wilt, making room for more.
  • Cook, stirring occasionally, until all the mushrooms are lightly browned, about 5 minutes.
  • If the mushrooms give off liquid, allow time for the juices to boil off before the mushrooms start to brown.
  • Pour the tomatoes into the skillet, stir in the peas, and bring to a boil.
  • Decrease heat so the sauce is at a lively simmer; season lightly with salt and pepper, and cook a minute or two.
  • Stir in the stock and bring to a boil; cook until the sauce is lightly reduced and is perking like a little volcano, about 5 minutes.
  • Pour in the cream and bring to a boil; spoon the ricotta into the sauce and stir gently to mix.
  • If the skillet is large enough to hold the sauce and the pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
  • If not, drain the pasta, return it to the pot, and pour in the sauce.
  • Bring the sauce and pasta to a boil, stirring gently to coat the pasta with the sauce.
  • Remove from the heat and stir in 1 cup of grated cheese.
  • Check the seasonings, adding salt and pepper if needed.
  • Spoon the rigatoni into warm bowls and serve immediately, passing additional cheese separately if you like.

RIGATONI IN WOODSMAN'S SAUCE



Rigatoni in Woodsman's Sauce image

My husband loves this dish. From Lidia Bastianich, one of my favorite Italian chefs. You won't have any leftovers of this dish. Great on a cold night.

Provided by P48422

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1/2 cup chopped onion
1/4 lb sweet Italian sausage link, casing removed
2 cups sliced mushrooms
2 tablespoons unsalted butter
1 cup canned tomato, crushed
1/2 cup ricotta cheese
1 cup cooked fresh peas or 1 cup thawed frozen peas
1 cup half-and-half or 1 cup light cream
salt and pepper
1 lb cooked rigatoni pasta
1 cup freshly grated parmesan cheese

Steps:

  • Heat the oil in a large saucepan.
  • Add the onions and cook until wilted.
  • Add the sausage and cook, breaking it up with a spoon, until no pink remains (about 10 minutes).
  • Drain all the fat from the pan and add the mushrooms and butter and cook about 3 minutes.
  • Add the tomatoes and simmer genly until thick (another 10 minutes).
  • Add 1/4 c.
  • ricotta and mix well, then add the peas and half-and-half and let cook another 5 minutes or so.
  • Season to taste with salt and pepper.
  • Pour the sauce over the cooked rigatoni and mix well over low heat.
  • Fold in the remaining ricotta, the parmesan cheese and serve.

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