ManFood Monday * Rigatoni Pitti(ish)
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Bar Pitti has been my favorite restaurant in NYC for over 10 years, and Rigatoni Pitti is my go-to dish when I’m there, so it amazes me that it has taken me this long to try to recreate this famous dish. I am calling this Rigatoni Pitti(ish) because it’s close to the original, but I made a few changes. The original dish uses turkey sausage but I am using hot Italian pork sausage- who knew turkey sausage was so hard to find? I was pretty bummed when I couldn’t find the turkey sausage, but it actually turned out to be incredible. The pork sausage added so much flavor, so either way this dish is delish!
This made the MadFood Monday list primarily because it is sooooo easy to make. The ingredients are simple and it can be thrown together in no time. You need some San Marzano whole tomatoes, cream, fennel seeds (another change I made), pork or turkey sausage, frozen peas (not pictured-oops), salt, garlic powder, crushed red pepper, parmesan cheese and rigationi pasta of course.
Start by browning the sausage.
When the sausage is cooked through, get your tomatoes ready. For this dish I only use San Marzano tomatoes- they really are the best. You can usually find these in the international aisle at the grocery store.
I buy the whole peeled tomatoes and gently crush them with my hand- I like the texture better than buying the already crushed ones.
Add in all of the juice from the can too. After you add in the tomatoes, season the sauce with the fennel seeds, salt, garlic powder and crushed red pepper.
While the sauce simmers on medium, add the rigatoni to a large pot of boiling water (salted and with 2 tablespoons of olive oil). Cook the rigatoni according to the package for al dente.
After you season the sauce and let it simmer for a bit, bring the flame to low and slowly add in the cream. Stir it in and keep the heat on low.
Toss in the frozen peas and stir.
When the pasta is cooked al dente, strain it and put it back into the pot. Add in the parmesan cheese and toss.
Pour the tomato cream sauce over the pasta and stir.
Top with some more parmesan cheese and enjoy!!
Me enjoying the original and some meatballs (I always order at least 2 dishes at Bar Pitti)
Ingredients
- 1 lb hot Italian sausage
- 1/2 teaspoon fennel seeds
- 1 28 oz can whole peeled San Marzano tomatoes (hand crushed)
- 1/2 cup frozen peas
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 package rigatoni pasta
Instructions
- Bring a large pot of salted water to a boil
- Add two tablespoons of oil to the water
- Brown the sausage in a large saute pan over a medium flame (about 6 minutes)
- Use your had to crush the tomatoes and add the tomatoes and juice to the browned sausage
- Season the sauce with the salt, garlic powder, crushed red pepper and fennel powder
- Simmer the sauce on a medium/low flame while you cook the pasta
- Add the rigatoni to the boiling water and cook according to the package for al dente
- Slowly add the heavy cream to the sauce (make sure the sauce does not boil after you add the cream)
- Add in the frozen peas and simmer for about 3 minutes until the peas are heated through
- Strain the pasta and put it back into the pot
- Add the Parmesan cheese and stir
- Slowly add the sauce to the pasta and toss
- Top with more Parmesan cheese and serve immediately
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