rigatoni recipe

Traditionally made in Rome, rigatoni is popular all over Italy, from the capital city to the Mediterranean climes of Sicily. Rigatoni itself comes from the Italian word rigato, pronounced ree-ga-to, meaning ridged. The distinctive grooves which run along the length of this pasta shape mean that it beautifully captures thicker meat or vegetable-based sauces. Both our creamy Sicilian sausage and fennel rigatoni or vegetarian rigatoni alla norma are the perfect solution to a quick but delicious at-home dinner.

How to Make Fresh Rigatoni Pasta

semolina flour

00 flour

eggs

extra virgin olive oil

On a clean work surface or wooden board, pile the flour mix onto the mound.

Make a well into the centre of the mound and crack the eggs into the well.

Beat the egg mixture with the fork, slowly folding in the flour from the sides until the egg has all been absorbed by the flour. As the mixture thickens, add 1-2 tablespoons of olive oil and start using your hands or a scraper to incorporate the flour.

Knead the dough for around 5 minutes, until it becomes smooth and malleable.

Cover with a tea towel or plastic wrap and rest for 30 minutes on your countertop. This allows the gluten to relax and leads to a soft and pliable dough.

Set up the extruder attachment with your rigatoni extruder. With your sharp knife, cut off sections of the dough and roll into walnut-sized balls. Feed the dough balls into the top of the extruder, a few at a time until they are all gone. As the pasta dough is forced out of the die of the extruder, cut them into 2-3 centimetre pieces. Lay these out on a lightly floured wooden board.

When you’ve finished extruding all of your rigatoni, bring a large pan of water to a boil with a generous sprinkle of salt. Cook your pasta in the water for 2-3 minutes until al-dente.

Strain your pasta, reserving a little bit of the pasta water. Serve with a sauce of your choice.

Make your own pasta from scratch with this simple pork ragu rigatoni recipe. 

Pork Ragu Rigatoni

Classic Pasta Dough

Kosher salt

pepper

olive oil

garlic,

lb. pork

tomato paste

dry white wine

c. flat-leaf parsley, roughly chopped

ricotta salata,

Prepare pasta dough and tubular shapes using rigatoni dial as directed.

Bring large pot of water to a boil; add 1 tablespoon salt.

Meanwhile, in large skillet, heat oil and garlic on medium 30 seconds. Add pork, season with 1/4 teaspoon each salt and pepper and cook, breaking up into pieces, until no longer pink, 5 to 6 minutes.

Add tomato paste and cook, stirring, 2 minutes. Add wine and simmer until it no longer smells like wine, about 5 minutes. Fold in parsley.

While pork is cooking, cook pasta to al dente, 4 to 6 minutes. Drain pasta and toss with ragu. Serve with ricotta salata if desired.

Inspired by Marry Me Chicken, this 30-minute dish combines juicy shrimp, pasta, and creamy sun-dried tomato sauce for bold, satisfying flavors. Perfect for any occasion, it&#x27;s a crowd-pleaser not to be missed!

Marry Me Shrimp Pasta

rigatoni

unsalted butter

shrimp

salt (divided)

tsp black pepper (divided)

garlic powder

tsp sweet paprika

garlic

tomatoes

Italian seasoning

tbsp flour

chicken broth

heavy cream

tbsp tomato paste

lemon juice

basil leaves

Parmesan

chili flakes (for serving)

marinating

Get your prep done before you start to cook. Peel en devein the shrimp. In a bowl, combine shrimp with paprika,  garlic powder, ½ teaspoon salt and ½ teaspoon pepper. Set aside.

cutting

Mince the garlic, grate the Parmesan, chop the sun-dried tomatoes and chop the basil leaves.

boiling

Boil the rigatoni al dente in salted water, according to the package directions. Drain, when ready.

searing

In the meantime, heat oil and butter over medium high in a large skillet. Place shrimp in a single layer, and sear for 1 minute per side. Remove from skillet into a clean bowl.

cooking

Add garlic, sauté for 1 minute over medium low. Then add the sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for 1 minute more. Add flour, stir until incorporated. Deglaze with chicken broth, simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.

simmering

Pour in cream and stir in tomato paste, bring to a boil. Allow the sauce to simmer for 3 minutes or until the pasta finishes cooking. Next, add lemon juice and basil. Finally stir in Parmesan.

serving

Toss with pasta and shrimp. Finish off with chili flakes. Enjoy!

Couple of adjustments that I made; don’t use the flour, add pasta water instead. Pasta water already has starch in it, which acts as a thickener. Also, instead of using all the broth, use part of it and sub white wine. It added a lovely addition to the taste! I used calamarata (or pacchiere, it’s also called)  pasta.

I struggle to make recipes come to life in my kitchen but this recipe was detailed and user friendly. It is the tastiest dish I have made from any recipe outside of my family and I will definitely be remaking it. It has made me hopeful to explore other recipes on the site.

What is a single serving size for this recipe? Is the nutritional information provided the total
For all four servicing or is it for one?
For example is the 722 cal for one serving or the total for the entire four servings?

Amazing. Only differences were that I used fire roasted tomatoes instead and added a little sugar to the sauce at the end. Restaurant quality for sure.

I made this with a few substitutions since I am gluten and dairy free, it turned out delicious! I will say next time I am buying my shrimp already cleaned 😛 it took so long!! Other than the prep this was a huge hit, thank you so much for sharing the recipe!

This was excellent!  I made it as written but will add a handful of fresh spinach next time.  Yum.

Loved this recipe!! Paired this with cauliflower gnocchi instead of pasta for a healthier option, and it was unreal.

Made this delicious dish and served it over cheese grits in stead of pasta. It was a hit.  I will definitely make it again and again

https://www.youtube.com/watch?v=SoIN5XUFh_0

Marry Me Shrimp Pasta. Inspired by the beloved Marry Me Chicken recipe, this 30-minute dish blends juicy shrimp and pasta in a creamy sun-dried tomato sauce, delivering bold and satisfying flavors. Whether it’s a cozy date night or a family gathering, this recipe is a crowd-pleaser you won’t want to miss!

For a more detailed recipe: https://www.servingdumplings.com/recipes/marry-me-shrimp-pasta/

Ingredients
11 ounces/300 g dry rigatoni
1 tbsp olive oil
1 tbsp unsalted butter
1 pound/450 g shrimp, peeled and deveined
1 tsp each: salt, black pepper, divided
1 tsp each: garlic powder, sweet paprika
4 garlic cloves, minced
3.5 oz/100 g chopped sun-dried tomatoes, drained
1 tsp Italian seasoning
1 tbsp flour
¾ cup/200 ml low sodium chicken broth
1 cup/240 ml heavy cream
1 tbsp double concentrated tomato paste
1 tbsp lemon juice
¼ cup chopped basil leaves
½ cup/70 g grated Parmesan
chili flakes, for serving

ENJOY!

Check out more delicious recipes: https://www.servingdumplings.com/

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Top 3 rigatoni recipe recipes from across the web

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How to Make Fresh Rigatoni Pasta

Pork Ragu Rigatoni

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Top 3 rigatoni recipe recipes from across the web

The most viewed rigatoni recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Fresh Rigatoni Pasta

Pork Ragu Rigatoni

Marry Me Shrimp Pasta

The most viewed rigatoni recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine