Entree - Rigatoni 'W' (slightly revised version of Maggiano's Rigatoni 'D') recipes
Use a 2:1::chicken base:mushroom base ratio. I left it out of the recipe because it's harder to find and the web site doesn't recognize the ingredient, but mushroom base in addition to the chicken base improves the flavor.
- Rigatoni Arrabbiata
- Rigatoni 'W' (slightly revised version of Maggiano's Rigatoni 'D')
- Rigatoni Arrabbiata
- Maggiano's Little Italy Rigatoni Di Gregorio Aka Rigatoni "
- How to cook rigatoni arrabbiata?
- Where can I find a good rigatoni recipe?
- What is the best pasta at Maggiano’s?
- How much is Maggiano’s rigatoni D?
Provided by: Nico
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 5 servings
Number of ingredients: 9
- 3 tablespoons olive oil (extra virgin*)
- 3 cloves garlic (finely chopped)
- ¼ teaspoon red pepper flakes (or more to taste)
- 28 ounces (1 large can) whole peeled tomatoes
- 1 teaspoon salt (or more to taste)
- 4 tablespoons parsley (flat leaf, chopped, reserve stems)
- 1 pound rigatoni
- 1 gallon water
- 2 tablespoons coarse sea salt (to salt the pasta water**)
- Calories: 579 kcal
- Carbohydrate: 93 g
- Protein: 16 g
- Fat: 16 g
- Saturated Fat: 2 g
- Fiber: 6 g
- Sugar: 8 g
- Unsaturated Fat: 12 g
- Serving Size: 1 serving
- Make Arrabbiata Sauce
- fry garlic
- To a large skillet, add the oil, the finely chopped garlic, and the red pepper flakes (or finely chopped chili pepper).Fry the garlic in oil for 2 short minutes. Make sure the garlic does not burn.
- add tomatoes
- Add the whole peeled canned tomatoes. Rinse the tomato can with ½ cup of water and add that to the pan. Add salt and let simmer on medium heat for about 5 minutes, then crush the tomatoes with a fork.
- let simmer
- Let the sauce simmer gently for another 10 to 15 minutes or until the pasta is ready. Before adding the pasta, taste the sauce and adjust for salt and chilies.
- Cook the Pasta
- boil pasta
- Put the water to boil in a large pot. When it boils, add the salt, then the pasta.Stir and let cook uncovered as instructed on the package, minus 3 minutes***. If the package says 10 minutes, you cook it for 7.When the pasta is ready, drain it, but reserve 2 cups of the pasta cooking water.Add the pasta to the tomato sauce and add 1 cup of reserved pasta water.
- add pasta to sauce
- Let cook on medium-low heat until the pasta is "al dente" (cooked but with some bite).Stir frequently. It should take about 2 to 3 minutes. The pasta should be completely coated in a creamy arrabbiata sauce. Add more pasta water if necessary.
- Shortly before serving, add plenty of chopped parsley, give it a stir, and serve.
Recreating MAGGIANO'S Famous Rigatoni D! The
Our final addition to our Taste and Recreate noodle theme is Maggiano 's Rigatoni D. Vincent and I used to visit the Maggiano 's Little Italy in Austin all the
Rigatoni 'W' (slightly revised version of Maggiano's Rigatoni 'D')
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 14
- 1 lb. Rigatoni pasta (Barilla is my fav) - boil until barely al dente
- 2 C rotisserie chicken - shredded into small-medium pieces
- 2 T oil
- 4 tsp butter, softened
- 1 large onion - chopped
- 2 cloves garlic - minced
- 16 oz. white mushrooms - halved or quartered (or button if you can find them)
- 2 T fresh Italian parsley - chopped
- 2 T fresh basil - chopped
- 1/2 C of dry Marsala wine *(see my note below)
- 2 C heavy cream **
- 1 T flour or cornstarch
- 1/2 C shredded or grated parmesan (the fresh stuff - not powdered)
- salt and pepper
- Heat the oil and 2T of butter in a large, deep sauté pan over med-low heat. Add the onions and a pinch of salt. Slow cook the onions until golden and caramelized, adjusting the temperature as necessary. This should take about 20-25 minutes.
- Add the garlic and sauté another minute until fragrant.
- Add the mushrooms, parsley, and basil to the pan along with another 2 T of butter. Sauté this until mushrooms absorb the butter and edges soften, approximately 3-4 minutes.
- Add the wine and simmer until reduced to nearly all is absorbed, about 8-15 minutes. (This is a good time to get your pasta going).
- In a small bowl, whisk together 1 C of cream with the flour until there aren't any lumps. (If you like a thicker sauce, add more cornstarch. If you like a thinner sauce, add less).
- Add the cream/flour mixture to the pan and stir. Cook for a couple more minutes to thicken the sauce.
- Add the chicken, Parmesan cheese, and remaining cream. Once the cheese has melted, add the remaining 2 T of butter.
- With a slotted spoon, remove pasta from boiling water and add to the chicken mixture. If you want to loosen the sauce, add a little bit of the pasta water to the pan.***
- Serve immediately.
Yields: 6 servings
Number of ingredients: 12
- 1/4 c. olive oil
- 1 mild green chile such as Anaheim
- 1 hot green chile such as jalapeño
- 1 small red onion
- 1 eggplant
- 4 clove garlic
- 1 can plum tomatoes
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. crushed red pepper
- 1 package rigatoni or other tubular pasta
- Grated Parmesan cheese (optional)
- Calories: 400 calories
- In large, heavy skillet, heat oil over medium heat. Add chiles and onion; sauté until softened -- 3 to 5 minutes. Add eggplant and garlic; cook 5 minutes, stirring occasionally. Add tomatoes with their liquid, stirring to break up tomatoes. Add salt and black and red peppers. Reduce heat to low, cover, and cook 25 minutes, stirring occasionally, until thickened.
- Meanwhile, prepare rigatoni following package directions.
- To serve, drain pasta very well and return to saucepot. Add sauce and gently toss to combine. Just before serving, transfer to large serving bowl. Sprinkle with Parmesan cheese, if desired.
Maggiano's Little Italy Rigatoni Di Gregorio Aka Rigatoni "
Provided by: majahanson311
Total time: 120 minutes
Cook time: 45 minutes
Prep time: 75 minutes
Yields: 4 servings
Number of ingredients: 14
- 1/2 cup heavy cream
- 4 ounces butter
- 1 cup marsala wine
- 2 cups white wine
- 2 heads garlic
- 1/2 cup grated parmesan cheese
- 4 tablespoons pure olive oil
- 1 tablespoon minor's chicken base
- 2 large sweet onions
- 16 ounces rigatoni pasta
- 2 boneless skinless chicken breasts
- 8 ounces white button mushrooms
- 1 teaspoon fresh ground black pepper
- 2 cups water
- Calories: 1415 calories
- Fat: 58.1 grams
- Saturated Fat: 27.2 grams
- Cholesterol: 246.2 milligrams
- Sodium: 547.9 milligrams
- Carbohydrate: 112.9 grams
- Fiber: 6.4 grams
- Sugar: 10.4 grams
- Protein: 39.2 grams
- Chop up the onions. Put them in a large wok with a couple tablespoons olive oil. Cook on high for a few minutes until the onions are hot and starting to become translucent, then turn down the heat to medium low. As the rest of the steps progress, you'll need to remember to stir the onions every 8 minutes to keep them from burning. The onions will take a long time to reach the desired golden-brown color.
- Peel the outer, papery skin off two heads of garlic, but leave the skin that covers the cloves. Slice the tips of the cloves off the top, exposing each clove and leaving a flat top. Save the tips, which you'll toss into the onions when they're almost finished cooking. Drizzle the heads with olive oil, wrap them in foil, and place them in a 400 degree Fahrenheit oven for 40 minutes.
- Quarter the button mushrooms from top to bottom. Each mushroom piece should have part of the head and part of the stem.
- When the onions are approaching done (not the rich brown of fully caramelized onions, but getting there) add the mushrooms and leftover garlic clove tips to the cooking onions. Stir everything together and cook until the mushrooms are looking sautéed.
- With the onions, mushrooms, and garlic still in the pan, turn the heat up to high and add the wines. Scrape the bottom of the pan to make sure the sugars from the onions are released and integrated into the liquid.
- Add the chicken base. You can add a bit more to taste if you want. We're looking for a nice strong chicken flavor, but be careful of over-salting. At this point the sauce should taste pretty good.
- Cut up the raw chicken into scallop-sized pieces and put them in the pan with everything else. There's also no harm in using some leftover cooked chicken as well, as long as it doesn't have any incompatible flavorings. Let the chicken cook through.
- The next step is to add the pasta into the same pan. Before you do, make sure the amount of liquid is right. It takes some experience to eyeball it, but the idea is to just barely (or not quite) cover the noodles once they're in the pan. It's better to start with too little liquid than too much because you can always add some boiling water from a teapot after you've added the pasta, but you don't want to be reducing after the pasta is cooked, because the pasta will overcook and get mushy. As it cooks, the pasta takes on the flavor of the sauce and releases starches that thicken the sauce at the same time.
- Monitor the pasta as it cooks. When it's just reaching the perfect al dente, turn off the heat and stir in the heavy cream and grated Parmesan cheese. Cut up the butter into pieces and stir them into the sauce. Squeeze out the roasted garlic (don't burn yourself!), mash it up, and stir it in as well. Add freshly cracked black pepper to taste and serve.