Rigatoni (v) 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
Topping
Method
Pasta Preparation
- 1
Make the Spinach Dough
In a large mixing bowl, combine the all-purpose flour and spinach puree. Make a well in the center and crack in the eggs. Mix until the dough starts to come together.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into quarters. Roll out each quarter using a pasta machine or a rolling pin until thin. Cut into 1-inch wide strips to form rigatoni.
- 4
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3-4 minutes or until al dente. Drain and set aside.
Sauce Preparation
- 5
Sauté Shallots
In a large skillet, heat olive oil over medium heat. Add the diced shallots and sauté until translucent, about 3-4 minutes.
- 6
Add Heirloom Tomatoes
Stir in the diced heirloom tomatoes and cook for another 5 minutes until they begin to break down.
- 7
Deglaze with White Wine
Pour in the white wine and bring to a simmer, scraping any brown bits from the bottom of the pan. Let it reduce for about 5 minutes.
- 8
Add Spinach and Basil
Add the chopped spinach and torn basil to the sauce, stirring to combine. Season with salt and black pepper to taste.
Assembly
- 9
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce and toss gently to coat the pasta evenly.
- 10
Serve
Plate the rigatoni and top with a generous piece of burrata cheese. Garnish with additional fresh basil if desired.