Conference turris::cooks

1794.0. "Rigatoni Amatrigiana" by ALXNDR::FCOLLINS () Thu Jun 01 1989 16:47

    Didn't quite know where to add this.  I've made this several times
    and really like it.  Thought I'd share it.
    
    Libretti's Rigatoni Amatrigiana
    
    2 Tbs olive oil 
    l large garlic clove, minced
    1/4 cup onion, diced
    3 slices prosciutto, cut fine
    3 strips bacon, cut fine
    3 tbs white wine
    2 whole fresh tomatoes, peeled, seeded, minced
    3 tbs of chicken broth 
    minced fresh basil and parsley, to taste
    salt and pepper to taste
    1/2 to 3/4 pound rigatoni al dente
    
    Saute garlic in oil, when garlic begins to brown add onions, mix
    very well.  Add prosciutto and bacon pieces - cook together until
    they brown.  Add the wine, mix well.
    
    Cook 1 minute, add minced fresh tomatoes, mix very well.  Add fresh
    basil, fresh parsley, cicken broth and salt and pepper to taste.
     Cook together for 5 minutes, stirring often.  Distribute rigatoni
    on two plates and top each portion with half of the sauce.
    
    **Libretti's, I believe is a restaurant in Newark, NJ.  This recipe
    was published in the Newark daily paper along with some other Italian
    chefs' recipes.***
    
    Hope you enjoy it.  It doesn't hurt to cook the sauce a little longer.
    
    Flo

    
     Rep .0
    
     If you add some crushed red pepper the Amatrigiana is even 
    better. It makes it alittle more spicy and the recipe I use
    calls for it. If you ever make it to Valbonne for business
    there's a restaurant in Vallauris that makes the best Amtatrigiana
    I've ever had. My mouth is watering now just thinking about it.
    
    -mike