Anna Sultana’s Rigatoni Pizzaiola (Rigatoni, Pizzamaker's Style)

There was a frost warning last night.

Some folks pulled out spare blankets and tucked in their plants.

Others figured the weather is just going to get worse and pulled up everything that would be at risk.

If you’re a puller, you now have a produce department’s worth of veggies in your basement.

Okay… It's time to cook some for dinner.

Ma’s Rigatoni Pizzaiola would be perfect for using some of the tomatoes.

Don’t get excited about the Pizzaiola part.

Pizzaiola means Pizzamaker's Style.

Don't confuse the kids.

It just means covering something with tomato sauce and cheese.

I explained what to do on the post Carmela Soprano’s Bistecca Pizzaiola.

Pizzaiola also works with fish, as in Carmela Soprano's Baccala Pizzaiola.

And with potatoes - try Carmela Soprano's Patate Alla Pizzaiola.

Rigatoni is a large elbow macaroni, cut in 3 inch lengths.

That's a fair sized chunk of starch.

It can hold its own with the cheese and tomatoes.

Don’t have rigatoni, but do have ziti or penne?  No problem. 

Even elbow macaroni will do in this recipe.

Only cooking for two and don’t want leftover rigatoni?

Carmela had two recipes using rigatoni:

Carmela Soprano's Rigatoni with Broccoli

and

Carmela Soprano's Rigatoni with Sweet Sausage and Tomato Sauce

Hints:

About the seasonings - make it as spicy or mild as the family likes.

Prefer grated Romano cheese?  No problem.

You’ll need 4 Cups of tomato sauce.

Ma’s tomato sauce recipe is perfect.

Just remember it takes about 2 1/2 hours to make.

But it can be prepared the day before.

                        Rigatoni Pizzaiola

Serves 6

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound rigatoni

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta.

WHILE THE PASTA IS BEING COOKED:

Preheat oven to 375º

Place in a 9 x 13 inch pan

2 pounds ripe plum tomatoes, cut in half

Sprinkle over the tomatoes

3 Tablespoons extra virgin olive oil

4 cloves garlic, finely chopped

1/2 teaspoon salt

Bake for 35 minutes.

Remove half of the tomatoes and set aside.

Over the tomatoes place

2 Cups tomato sauce

Place the pasta over the tomatoes in the pan.

Over the pasta place

1 Cup tomato sauce

Preheat oven to 400º

Sprinkle over the sauce

1/2 Cup olives, sliced

1/2 Cup Parmesan cheese, grated

1 pound mozzarella cheese, cubed

1 Cup tomato sauce

1 Tablespoon oregano

the remaining half of the baked tomatoes

1/4 Cup Parmesan cheese, grated

Bake for 15 minutes.

Serve hot with a green vegetable, such as Ma’s green bean salad.

Oh, some nice crusty bread would be good, too.

Carmela Soprano's Rigatoni with Broccoli

The holiday season does bring back lots of memories of the past.

Including memories of family dinners from long ago.

Most dinners immigrant families remember weren't very fancy.

At least not on a regular basis.

Oh, there might be a roast on Sunday.

And a wonderful meal on holidays was always done.

But the only way a family could afford that was by eating simply during the week.

Junior's chapter The Soprano Family Tradition in Artie's The Sopranos Family Cookbook

is filled with basic Italian family recipes.

Easy on the budget, delicious on the tongue.

Rigatoni with Broccoli could be served as a side dish.

Or, if you're watching your budget as well as your waist, a main course.

Vegetarians will love it.

If you want to increase the pasta, no problem.

Some extra oil, garlic and crushed red pepper would be a good idea.

Oh, and the cheese, of course.

This recipe also works with penne or any largish pasta.

This looks more complicated than it is.

It's just that, to not overcook the broccoli, you should cook the pasta 

while frying the broccoli.

                        Rigatoni with Broccoli

Serves 4

Trim and cut into bite-sized pieces

1 1/4 pounds broccoli

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add the prepared broccoli.

Cook for 5 minutes.

Scoop out the broccoli.

SAVE THE COOKING WATER in the pot for the rigatoni.

COOK THE PASTA WHILE YOU ARE FRYING THE BROCCOLI.

Bring the water to a boil.

Add

1/2 pound rigatoni

Cook, stirring frequently, until the pasta is al dente.

Set aside 1 Cup of the cooking water.

Drain the pasta and add it to the broccoli and oil in the dutch oven.

WHILE THE PASTA IS COOKING:

In a dutch oven pour

1/4 Cup olive oil

Add

4 garlic cloves, thinly sliced

pinch of crushed red pepper

Cook over medium heat for 2 minutes.

You want the garlic to be lightly golden.

Add 

the precooked broccoli

a pinch salt (optional)

Cook, stirring occasionally over low heat for 10 minutes.

After you've added the pasta

Add

the reserved cup of cooking water

Cook, stirring often over low heat for 5 minutes.

Place in a large serving bowl.

Sprinkle with

1/2 Cup grated Romano or Parmesan cheese

Toss and serve immediately.

Would I make Rigatoni with Broccoli again?

Sure.

It's great as is.

And, with a few slices of leftover meat, it can become a dinner in a dish.

One recipe down.  Sixty-one more to go.  

Carmela Soprano's Rigatoni with Sweet Sausage and Tomato Sauce

Absolutely. 

It's been a long time since I posted one of Carmela's recipes.

So, without further delay...

Back to Carmela's Feeding My Family in Artie's The Sopranos Family Cookbook.

Ah... Rigatoni with Sweet Sausage and Tomato Sauce

It's a nice, basic family recipe.

And it uses up some of those sausages you bought on sale and froze.

Italians regard pasta the way they regard wine.

A light wine with a delicate fish.

A robust one with a more substantial meal.

Rigatoni is a large elbow macaroni, cut in 3 inch lengths.

That's a fair sized chunk of starch.

It can hold its own with the meat sauce.

But, if you don't have rigatoni, or prefer spaghetti, no problem.

Some folks do prefer a dry white wine with roast beef.

And there's nothing wrong with that, either.

Carmela seems to have ready access to fresh basil leaves.

Maybe she has a little greenhouse.

Or a pot or two on her window sill.

If you don't have either, a tablespoon of dried basil should do the trick.

Or more or less.

You know your family better than Carmela does, right?

And next time they're on sale, buy those Italian sausages.

They do freeze well.

Carmela chops the meat fine.

If you find the meat too chunky, chop it.

But, don't forget the meat will cook down a bit when it's simmered a while.

So, I wouldn't bother.

She also passed the tomatoes through a food mill.

If you'd rather chop or whir in a blender, I won't tell.

Suit yourself on Romano or Parmesan, too.

It is your dinner, after all.

                        Rigatoni with Sweet Sausage and Tomato Sauce

Serves 6

Take

1 pound Italian-style pork sausages

Remove the meat from the casings.

Into a large pot pour

2 Tablespoons olive oil

Heat over medium heat.

Add

the pork from the sausages

2 garlic cloves, finely chopped

Cook, stirring frequently, until the sausage is lightly browned.

Add

1/2 Cup dry white wine

Simmer until most of the wine evaporates (about 10 minutes).

Stir in

1 28 to 35 ounce can Italian peeled tomatoes

Salt and pepper

Reduce the heat to low and cook until the sauce thickens (about 75 minutes).

Stir in 

3 or 4 fresh basil leaves, torn into bits

WHILE THE SAUCE IS SIMMERING:

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound rigatoni

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta.

In a large heated serving bowl, combine the rigatoni with the sauce.

Serve with

1/2 Cup grated Romano cheese 

Would I make Rigatoni with Sweet Sausage and Tomato Sauce again?

Sure.

It's a nice hearty meal, perfect for winter.

And I have lots of sausages in my freezer.

One recipe down.  Seventy-three more to go.