Romantic Rigatoni [Rigatoni romantici]
Servings: servings
Romantic Rigatoni is an Italian dish combining flavorful Italian sausages, onions, celery, kale and a creamy tomato sauce with Parmigiana.What makes this recipe romantic? The base recipe I used to create this one is called "Date Night Rigatoni". I changed the name to my personal adaptation. The Romantic Rigatoni features rich and comforting flavors creating a warm shared experience that brings couples closer together over a delicious meal. "With every forkful of creamy rigatoni, love unfolds as two hearts share a warm and comforting meal together."
Equipment
Ingredients
The Rigatoni
- 300 g Rigatoni pasta
- 500 ml reserved pasta water to adjust later
The Start
- 45 ml extra virgin olive oil
- 400 g celery chopped
- 2 yellow onion chopped
- ½ tsp. salt
The Romantic
- 450 g Italian sausage ground and mild
- 6 cloves garlic minced
- 1 tsp. fennel seeds crushed
- 150 g tomato paste
- 1 cup white wine or chicken broth
- 300 g heavy cream
- 150 g kale to taste chopped
The Ending
- 30 g Parmigiano Reggiano cheese freshly grated
- ½ tsp. crushed red pepper to taste
Notes
Instructions
The Preparation
- Gather the ingredients. Start by cleaning and chopping 400 g celery and 2 yellow onion. Mince 6 cloves garlic.
- Clean and chop 150 g kale.
The Rigatoni
- In a large pot, boil water and add a generous amount of rock salt. Cook the 300 g Rigatoni pasta according to the package directions until al dente. Reserve 500 ml reserved pasta water before draining the pasta.
The Romantic
- In a cooking pot, heat the 45 ml extra virgin olive oil over medium-high heat. Add the chopped 400 g celery and 2 yellow onion with ½ tsp. salt, and sauté until they are very soft, about 10 minutes.
- Add the ground 450 g Italian sausage to the pot. Cook, breaking it into small pieces, until it is browned and cooked through.
- Reduce the heat to medium. Add the minced 6 cloves garlic, 1 tsp. fennel seeds, and 150 g tomato paste to the pot. Sauté for about 3 minutes until fragrant.
- Pour in 1 cup white wine and allow it to simmer until reduced slightly.
- Stir in the 300 g heavy cream and let it come to a low simmer.
- Add the chopped 150 g kale. Cook for another 2-3 minutes, or until the kale is wilted.
- Toss the cooked 300 g Rigatoni pasta with the sauce. If the sauce is too thick, add in increments the earlier 500 ml reserved pasta water until the desired consistency is reached.
The Serving
- Mix in the freshly grated 30 g Parmigiano Reggiano cheese and sprinkle with ½ tsp. crushed red pepper. You should taste the recipe and adjust the salt to taste at this point. Serve immediately with additional Parmesan, if desired. Enjoy your delicious Romantic Rigatoni [Rigatoni romantici].