Rigatoni Recipe
Sautéed Heirloom Tomato, Roasted Shallot, Spinach, Fresh Basil, White Wine Tomato Sauce, Burrata, House-Made Spinach Rigatoni
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and fresh spinach. Create a well in the center and add the eggs. Mix until a dough forms.
- 2
Knead the Dough
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Dough
After resting, roll out the dough using a pasta machine or rolling pin until thin. Cut into rigatoni shapes using a pasta cutter.
Sauce Preparation
- 4
Roast Shallots
Preheat the oven to 400°F (200°C). Slice the shallots in half and drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes until caramelized.
- 5
Sauté Tomatoes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped heirloom tomatoes and cook for about 5-7 minutes until they start to break down.
- 6
Add White Wine
Pour in the white wine and let it simmer for 3-4 minutes to reduce slightly.
- 7
Add Spinach and Basil
Stir in the fresh spinach and cook until wilted. Add the roasted shallots and fresh basil. Season with salt and black pepper to taste.
Combine and Serve
- 8
Cook Rigatoni
In a large pot of salted boiling water, cook the fresh spinach rigatoni for about 3-4 minutes until al dente. Drain and reserve a bit of pasta water.
- 9
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
- 10
Serve
Plate the rigatoni, topping each serving with a generous piece of burrata cheese and additional fresh basil.