Best 2 Rigatoni Alla Genovese Recipes
Rigatoni alla Genovese is a classic Italian pasta dish that originated in the Liguria region, specifically the city of Genoa. This hearty and flavorful dish showcases the perfect combination of pasta, pesto, and green beans. The homemade pesto, crafted with fresh basil, pine nuts, garlic, and Parmesan cheese, adds a vibrant green color and a nutty, herbaceous flavor to the dish. Rigatoni, a large, tube-shaped pasta, provides a sturdy base for the rich pesto and tender green beans. Whether you're a seasoned home cook or just starting your culinary journey, this Rigatoni alla Genovese recipe is a delightful addition to your repertoire. Along with the classic version, we also offer variations using different types of pasta, such as penne or fusilli, and alternative ingredients like sun-dried tomatoes or roasted vegetables. Discover your perfect Rigatoni alla Genovese recipe and enjoy a taste of authentic Italian cuisine in the comfort of your own home.
Here are our top 2 tried and tested recipes!
PASTA ALLA GENOVESE
To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it's little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.
Provided by Mark Bittman
Categories pastas
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
- Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
- Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
- Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 15 grams, Carbohydrate 68 grams, Fat 22 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 1110 milligrams, Sugar 13 grams, TransFat 0 grams
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
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
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
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the final dish will be. This is especially true for the pesto sauce, as the flavors of the basil, garlic, and pine nuts will be more pronounced when they are fresh.
- Don't overcook the pasta: Rigatoni should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
- Make the pesto sauce ahead of time: The pesto sauce can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for a quick and easy weeknight meal.
- Add some vegetables: If you want to add some extra vegetables to this dish, you can sauté some spinach, kale, or broccoli and add it to the pasta before serving.
- Garnish with fresh herbs: A sprinkling of fresh basil or parsley adds a pop of color and flavor to this dish.
Conclusion:
Rigatoni alla Genovese is a delicious and classic Italian dish that is perfect for any occasion. The combination of flavorful pesto sauce, tender pasta, and fresh vegetables makes this a dish that everyone will love. So next time you're looking for a quick and easy meal, give this recipe a try!
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