Rigatoni Alla Siciliana Recipes

RIGATONI ALLA SICILIANA

Steps:

• Trim eggplant and cut into 1/2-inch pieces.
• In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
• Stir in tomatoes and break up with a wooden spoon.
• Add oregano, salt and red pepper flakes.
• Simmer for 15 minutes, stirring occasionally.
• While sauce is simmering, cook pasta following package directions.
• Drain, reserving 1 cup of the cooking water.
• Toss drained pasta with sauce.
• Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
• Stir in cheese, allow to melt slightly and serve.

EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
• Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
• Season with salt and pepper.
• Transfer to a bowl and serve.

RIGATONI ALLA CASALINGA

Steps:

• Heat oil in large skillet over medium-high heat.
• Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
• Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
• Add wine and bring to boil, scraping up any browned bits.
• Add tomatoes with juices and bring to boil.
• Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
• Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
• Transfer to large bowl and serve with cheese.

LAURA VITALE- PASTA ALLA SICILIANA

Steps:

• Preheat your oven to 400 degrees, line a baking sheet with aluminum foil and set aside.
• Fill a large pot with water, sprinkle in a good amount of salt and bring to a boil.
• Add the cubed eggplant to the baking sheet and drizzle over some olive oil, season with salt and pepper and toss. Bake for about 20 minutes or so.
• In a non stick pan add the 2 tbsp of olive oil and onions, cook over medium heat for about 5 to 7 minutes or until the onions start to cook down and develop some color. Add the garlic and cook for 1 more minute.
• Add the crushed tomatoes and season with salt and pepper, cook for about 20 minutes or until the sauce thickens.
• Add the roasted eggplant and cook for 10 more minutes. This is the point where you add the pasta to the salted boiling water and cook according to package instructions.
• Drain the pasta and remove the sauce from the heat. Adjust the seasoning and add the pasta to the sauce along with the parmigiano and basil. Toss until the pasta is coated in the sauce then add the cubed mozzarella and toss around some more until the mozzarella slowly starts to melt.
• Serve right away!

INVOLTINI ALLA SICILIANA

Steps:

• Preheat the oven to 400 degrees F.
• In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants. Stir in the marinara (Basic Tomato Sauce) and wine. Bring to a boil over medium heat. Lower the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and set aside.
• In a small bowl, combine the bread crumbs, orange zest, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, and mix well.
• Season each piece of fish with salt and pepper and place flat on a work surface. Spread the bread crumb mixture evenly across each of the fish pieces and carefully roll each like a jelly roll, securing each roll with string or with toothpicks. Place the rolls in the skillet with the sauce. Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes.
• Place 1 roll on each of 4 warmed dinner plates, spoon some of the sauce over each, and garnish with chopped parsley, torn oregano, fennel fronds and olive oil.