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Recipes with rigatoni

3 recipes that use rigatoni, with photos, step-by-step instructions and cook times. The quickest, Pasta alla gricia, takes 25 minutes. It is most often cooked with aubergine, basil and black peppercorns.

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Soup joumou

Every 1 January, Haitian families from Port-au-Prince to Brooklyn wake up to soup joumou. It marks independence from France on 1 January 1804: under French rule, enslaved Haitians cooked this pumpkin soup but were forbidden to eat it, so the free people of the new nation made it their own as a dish of freedom. In 2021 it was added to UNESCO's list of the intangible cultural heritage of humanity. The base is a velvety purée of joumou (Caribbean pumpkin) with epis, and in it simmer chunks of carrot, potato, cabbage, celery and turnip, with pasta and a squeeze of lime. It's usually made with beef; this vegetable version is full and golden, rich enough for the day. Chef's tip: roast half the pumpkin before puréeing it; the caramelised edges give the soup the depth that slow-cooked meat usually provides.

90 minHaitianSoupsVegan
by KrazyBadal 1 views

Pasta alla Norma

Pasta alla Norma comes from Catania, in the shadow of Mount Etna, and is named after Norma, the opera by the city's own composer Vincenzo Bellini; a local writer is said to have called the dish 'a real Norma', meaning a masterpiece. Fried aubergine, a simple garlic and basil tomato sauce and a snowfall of salty ricotta salata make one of Sicily's best summer lunches. Chef's tip: keep a few of the best fried aubergine slices aside and lay them on top at the end; the rest melt into the sauce and the top ones stay silky.

40 minItalianPasta & Noodles
by KrazyBadal 0 views

Pasta alla gricia

Older than both carbonara and amatriciana, gricia is the white pasta of the Roman hills: no egg, no tomato, nothing but guanciale, pecorino and pepper brought together with starchy cooking water. On a Roman menu it often sits with its siblings under the heading of the four great Roman pastas, and it is many locals' quiet favourite for a weekday lunch. Short rigatoni catch the creamy, salty sauce in their ridges and tubes, and the guanciale is cooked until amber and crisp-edged so its fat flavours everything. Follow it with something light, such as sautéed chicory with garlic. Chef's tip: before you finish the pasta, mash the pecorino in a bowl with a few spoonfuls of cooled pasta water into a smooth cream; it melts into the sauce instead of seizing into strings.

25 minItalianPasta & Noodles
by KrazyBadal 0 views

Goes well with rigatoni