Jul 14 2026
Restaurants›Petterinos›Rigatoni Recipe

Rigatoni Recipe

Inspired by Petterinos
Time2h
Serves4

(V) alla vodka beef shank ragu, pecorino, sicilian oregano

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Ingredients

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Pasta

Beef Shank Ragu

Garnish

Method

Pasta Preparation

  1. 1

    Cook the Rigatoni

    Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

Beef Shank Ragu

  1. 2

    Sear the Beef

    Heat the olive oil in a large pot over medium-high heat. Season the beef shank with salt and pepper. Sear the beef shank for about 4-5 minutes on each side until browned. Remove from the pot and set aside.

  2. 3

    Sauté Vegetables

    In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

  3. 4

    Deglaze and Build the Sauce

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes. Add the crushed tomatoes, oregano, and return the beef shank to the pot. Bring to a boil, then reduce heat to low and let simmer for 1.5 to 2 hours until the beef is tender.

  4. 5

    Finish the Ragu

    Once the beef is tender, remove it from the pot and shred it into bite-sized pieces. Return the shredded beef to the pot, stir in the heavy cream, and adjust seasoning with salt and pepper to taste. Let it simmer for an additional 10 minutes.

Assembly

  1. 6

    Combine and Serve

    In a large bowl, combine the cooked rigatoni with the beef shank ragu. Toss to coat the pasta evenly. Serve hot, garnished with grated pecorino cheese and fresh basil leaves.

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