Rigatoni Rustica Recipe
Sautéed prosciutto and fresh garlic with our homemade '4 hour Bolognese' sauce flamed with vodka and crushed red peppers finished with a touch of fresh cream
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Ingredients
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Pasta
Bolognese Sauce
Method
Pasta Preparation
- 1
Cook Rigatoni
In a large pot, bring salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
Bolognese Sauce Preparation
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
- 3
- 4
Add Tomatoes and Wine
Stir in crushed tomatoes, red wine, dried oregano, salt, black pepper, and crushed red pepper flakes. Bring to a simmer and let it cook for 4 hours on low heat, stirring occasionally.
- 5
Flame with Vodka
After 4 hours, carefully add vodka and flambe it by igniting it with a long lighter (optional step). Allow the flames to subside.
- 6
Finish with Cream and Prosciutto
Reduce heat to low, stir in heavy cream and chopped prosciutto. Let it heat through for 5 minutes.
- 7
Combine with Pasta
Add the cooked rigatoni to the Bolognese sauce and stir until well coated. Mix in fresh basil and grated Parmesan cheese.