Best 4 Bravo Ristorante Italiano Rigatoni Alla Buttera Recipes
**Rigatoni alla Buttera: A Classic Italian Dish with a Rich History**
Rigatoni alla Buttera is a classic Italian pasta dish that originated in the Lazio region of Italy. It is made with rigatoni pasta, a large, tube-shaped pasta, and a rich, flavorful sauce made with tomatoes, pancetta, and pecorino cheese. The dish is believed to have been created in the 19th century by a chef named Felice Rigatoni, who worked at a restaurant in Rome. Rigatoni alla Buttera quickly became a popular dish among the city's residents and eventually spread to other parts of Italy and the world. Today, it is a beloved dish that is enjoyed by people of all ages.
**Variations on Rigatoni alla Buttera**
There are many different variations on Rigatoni alla Buttera, each with its own unique flavor and texture. Some common variations include:
* **Rigatoni alla Carbonara:** This variation is made with a creamy sauce made with eggs, pancetta, and pecorino cheese.
* **Rigatoni alla Amatriciana:** This variation is made with a tomato sauce that is flavored with pancetta, onions, and chili peppers.
* **Rigatoni alla Norma:** This variation is made with a tomato sauce that is topped with eggplant, ricotta salata cheese, and basil.
* **Rigatoni alla Vodka:** This variation is made with a tomato sauce that is flavored with vodka, cream, and pancetta.
No matter which variation you choose, you are sure to enjoy this delicious and versatile dish.
BRAVO RISTORANTE ITALIANO RIGATONI ALLA BUTTERA
This is a quick and easy weekday meal, and a tricky way to sneak peas into a kids diet! To spice this up bit, try using a tomato sauce like Barilla's Tomato and Basil and hot italian sausage. If you like pink sauce, you can also add more cream. Overall, this is a tasty, easy dish!
Provided by Cook4_6
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausage in a large frying pan, until well browned. Drain fat.
- Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat.
- Add peas and cream and cook for 1 1/2 minutes more.
- Fill a large saucepan 2/3 full with salted water. Bring to a boil.
- Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite).
- Place a single serving of pasta on a plate, and top with as much sauce as you like!
- Serve immediately.
- Grated Parmigiano cheese may be added at table, if desired.
RIGATONI ALLA CASALINGA
This hearty and satisfying rigatoni with lamb, white beans and tomatoes is a simple, home-style Italian dish. Serve with a side salad, garlic bread and a cold pino grigio wine. From the R.S.V.P. section of an April 1989 issue of Bon Appetit. It was requested from Rao's Italian Restaurant in Houston, Texas.
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat.
- Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
- Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
- Add wine and bring to boil, scraping up any browned bits.
- Add tomatoes with juices and bring to boil.
- Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
- Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
- Transfer to large bowl and serve with cheese.
Nutrition Facts : Calories 925.2, Fat 43.7, SaturatedFat 17.3, Cholesterol 182.4, Sodium 135.8, Carbohydrate 78, Fiber 9.1, Sugar 7.3, Protein 46.9
RIGATONI ALLA BUTTERA
As prepared at a wonderful Italian restaurant on West 18th Street in NYC called "Le Madri." Simple to make, yet so "delicioso."
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the casings off the sausages and break the meat into small chunks. In a large skillet, cook the sausage over medium-low heat, until cooked through; drain off the fat and crumble the sausage into small pieces.
- Add the tomatoes to the skillet with the sausage and mix well. Add the cream and cook over medium heat until the sauce begins to thicken.
- Meanwhile, cook the pasta until al dente, drain and add to the sauce. Add the peas and grated Parmesan cheese, and mix until the pasta is well coated.
- Serve with additional Parmesan cheese.
Nutrition Facts : Calories 676.1, Fat 35.3, SaturatedFat 15.6, Cholesterol 140.3, Sodium 1478.5, Carbohydrate 54.1, Fiber 4.1, Sugar 6.3, Protein 35.7
RIGATONI ALLA BUTTERA RECIPE
Provided by junerodgers
Number Of Ingredients 9
Steps:
- Cook sausage in a large frying pan, until well browned. Drain fat. Pour tomato sauce and broth on top of sausage and cook for 3 minutes on medium heat. Add peas and cream and cook for 1 1/2 minutes more. Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add rigatoni. Bring water back to a boil and cook uncovered until rigatoni is al dente (tender but firm to the bite). Drain and place in bowl, add sauce, salt and pepper and toss. Serve immediately. Grated Parmigiano cheese may be added at table, if desired.
Tips:
- Use high-quality ingredients, especially the tomatoes. Fresh, ripe tomatoes will give your sauce the best flavor.
- Don't be afraid to adjust the recipe to your taste. Add more garlic or chili flakes if you like it spicy, or add a bit of sugar if you prefer a sweeter sauce.
- If you don't have time to make the sauce from scratch, you can use a good quality store-bought tomato sauce.
- Serve the pasta immediately with grated Parmesan cheese and a side of crusty bread.
Conclusion:
Rigatoni alla Buttera is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The combination of the rich tomato sauce, the tender rigatoni pasta, and the salty Parmesan cheese is simply irresistible. This dish is sure to please even the pickiest of eaters.
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