Reviews (1) Add Rating & Review 26 Ratings 5 star values: 16 4 star values: 6 3 star values: 2 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 10/10/2012 A very nice recipe. I appreciate the "weeknight" being actually a weeknight recipe. The mortadella had great flavor but still looked like lunch meat in the pasta. The picture they provide does not.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 mh_1084_rigatoni.jpg
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 1/2 tablespoons tomato paste 3/4 pound ground pork 1/2 pound mortadella, chopped fine 8 ounces tomato sauce, can use canned if you don’t have homemade 3 tablespoons fresh flat-leaf parsley 1 pound rigatoni pasta Freshly grated Parmesan cheese Freshly ground black pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 mh_1084_rigatoni.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
mh_1084_rigatoni.jpg
mh_1084_rigatoni.jpg
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 1/2 tablespoons tomato paste 3/4 pound ground pork 1/2 pound mortadella, chopped fine 8 ounces tomato sauce, can use canned if you don’t have homemade 3 tablespoons fresh flat-leaf parsley 1 pound rigatoni pasta Freshly grated Parmesan cheese Freshly ground black pepper
Directions
Bring a large pot of water to a boil.
Pour the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 1 tablespoon of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.
Reviews (1)
Add Rating & Review 26 Ratings 5 star values: 16 4 star values: 6 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 10/10/2012 A very nice recipe. I appreciate the "weeknight" being actually a weeknight recipe. The mortadella had great flavor but still looked like lunch meat in the pasta. The picture they provide does not.
Reviews (1)
Add Rating & Review 26 Ratings 5 star values: 16 4 star values: 6 3 star values: 2 2 star values: 2 1 star values: 0
Add Rating & Review
26 Ratings 5 star values: 16 4 star values: 6 3 star values: 2 2 star values: 2 1 star values: 0
26 Ratings 5 star values: 16 4 star values: 6 3 star values: 2 2 star values: 2 1 star values: 0
26 Ratings 5 star values: 16 4 star values: 6 3 star values: 2 2 star values: 2 1 star values: 0
5 star values: 16 4 star values: 6 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 10/10/2012 A very nice recipe. I appreciate the "weeknight" being actually a weeknight recipe. The mortadella had great flavor but still looked like lunch meat in the pasta. The picture they provide does not.Martha Stewart Member
Rating: Unrated 10/10/2012
A very nice recipe. I appreciate the “weeknight” being actually a weeknight recipe. The mortadella had great flavor but still looked like lunch meat in the pasta. The picture they provide does not.
Rating: Unrated
All Reviews for Rigatoni with Rapid Ragu
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rigatoni with Rapid Ragu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
