Welcome to a journey of flavors with our latest pasta creation.
The show’s star today is the rigatoni, cooked to al dente perfection, ensuring each bite is satisfyingly chewy. Fresh basil leaves add a touch of freshness, making this dish a true celebration of Italian culinary excellence.
Whether hosting a dinner party or just looking for a delicious family meal, this rigatoni recipe will surely impress.
Let’s dive into the details and start cooking!
Rigatoni with Basil and Pecorino, Glazed With Balsamic VinegarCourse: MainCuisine: ItalianDifficulty: Easy
This recipe offers a delightful twist on classic rigatoni pasta, combining the rich flavors of unsalted butter, extra virgin olive oil, and finely chopped garlic to create a mouth-watering base.
Fresh cubed plum tomatoes and a generous cup of balsamic vinegar add depth and a tangy kick to the sauce. The dish is further enhanced with fresh basil leaves, bringing a burst of herby freshness.
The pasta, 24 ounces of rigatoni, is cooked al dente and then tossed in this aromatic sauce, melded with the creamy richness of Pecorino Romano cheese.
Served hot, this dish promises a symphony of flavors in every bite, perfect for a family meal or a cozy dinner
1 stick (8 tablespoons) unsalted butter
1/2 cup extra virgin olive oil
3 garlic cloves, finely chopped
1 pound plum tomatoes, cubed
1 cup balsamic vinegar
salt and freshly ground pepper
1 bunch basil, leaves only, torn
24 ounces rigatoni
1 cup freshly grated Pecorino Romano
- Heat 4 tablespoons butter and olive oil in a large skillet until the butter melts.
- Add garlic; cook over medium heat until lightly golden, about 30 seconds.
- Stir in the tomatoes; cook for 5 minutes.
- Pour in the vinegar; cook for another 5 minutes.
- Season with salt and pepper; fold in the basil.
- In a separate pot, bring 7 quarts of water to a boil.
- Add rigatoni and salt to boiling water; cook until al dente, then drain.
- Toss the rigatoni with the sauce in the skillet.
- Fold in the remaining butter and 1/2 cup Pecorino.
- Move to a serving bowl; sprinkle with remaining Pecorino.
- Serve immediately. Enjoy!
Can I use a different type of pasta for this recipe?
Yes, while rigatoni is recommended for its size and texture, you can substitute it with penne, fusilli, or any other pasta of your choice.
What can I use instead of Pecorino Romano cheese?
Parmesan cheese is a great alternative to Pecorino Romano, offering a similar sharp and salty flavor.
How can I tell when the rigatoni is cooked al dente?
Al dente pasta is cooked but still firm to the bite. Start checking the pasta a couple of minutes before the package’s suggested cooking time by tasting a piece.
Is there a non-dairy alternative to butter in this recipe?
For a dairy-free version, you can use margarine or a butter substitute. Keep in mind that this might slightly alter the flavor.
Can I prepare any part of this dish ahead of time?
You can pre-cook the rigatoni and prepare the sauce in advance. Just reheat and combine them when ready to serve.
What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator and reheat in a skillet or microwave. Add a little water or olive oil if the pasta seems dry.
Can I add meat to this dish?
Absolutely! Grilled chicken or sautéed shrimp would make great additions to this pasta dish.
How important is the quality of balsamic vinegar for this recipe?
A good quality balsamic vinegar will significantly enhance the flavor of the dish. It’s worth investing in a decent bottle.
Can this recipe be made gluten-free?
Yes, use a gluten-free pasta alternative and ensure your balsamic vinegar and other ingredients are gluten-free.
What are some recommended side dishes?
A simple green salad, garlic bread, or steamed vegetables would complement this pasta dish well.