Rigatoni Recipe
Home-made rigatoni tossed with Lucca’s famous agrodolce wild boar and roasted red and yellow pepper ragout, finished with pecorino Toscano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Pasta
Boil a large pot of salted water. Add rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
- 2
Make the Ragout
In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, and cook until softened. Add ground wild boar and cook until browned.
- 3
Add Peppers and Seasoning
Stir in diced red and yellow peppers. Cook for about 5-7 minutes until tender. Add red wine vinegar, honey, salt, and black pepper. Mix well and simmer for another 5 minutes.
- 4
Combine Pasta and Sauce
Add cooked rigatoni to the skillet with the ragout, tossing to combine. If the mixture is too dry, add some reserved pasta water to reach desired consistency.
- 5
Serve
Plate the rigatoni, then grate Pecorino Toscano cheese on top. Garnish with fresh basil leaves and serve immediately.
