Saturday, February 4, 2012

Carmine's Country Rigatoni Recipe

we are going to philly, well, actually, south jersey, tomorrow for bob's aunt lottie's 85th birthday.....she is
from germany and came over here after world war 2.   apparently the custom in germany is to have an
open house to honor one's birthday, anniversary, etc. so that is what her daughters are doing.  it's just
coffee, tea and sweets so i thought i would make something to take.  i found an apple cake that is
supposed to be traditionally german.  that recipe will follow next.

what i just made for us to have tomorrow is carmine's country's such a crowd pleaser and
has become a favorite of our family.  carmine's is a wonderful "family-style" italian restaurant in new york
city (actually has two locations there) and is where our barby and sean had their rehearsal dinner ~ what
fun that was!

you can make the recipe ahead (like i did tonight) up to the point of boiling the pasta and broccoli.....the
sauce will marry overnight and be just lovely!....then you just cook your pasta and you have a wonderful

carmine's country style rigatoni
serves 2-4

1/4 c. olive oil
2 T. coarsely chopped garlic
1/4 c. thinly sliced onions
8 oz. fennel sausage, casing removed (i use bob evans italian)
8 fresh basil leaves, chopped
2 T. chopped flat leaf parsley
one 18 oz. can cannellini beans, drained and rinsed
2 cups chicken stock (i use college inn bold rotissierie chicken stock)
1/4 c. butter
1-1/4 c. grated romano cheese
salt and black pepper
2 T. thinly sliced prosciutto
12 oz. dried rigatoni
8 - 10 spears broccoli, each about 3" long   (i usually use broccolini)

1.  in large saute pan, heat olive oil over medium heat.  when oil is hot, add onions and cook 3 minutes,
stirring.  then add garlic and cook one minute.

2.  add sausage, basil and parsley.  break up the sausage and cook several minutes til sausage is browned.
(I keep breaking it up as i toss it around so there are no really large chunks) add beans, chicken stock, butter, and raise heat to high and bring sauce to boil.  reduce heat slightly and simmer briskly for 5-9
minutes to start to thicken.  season to taste with salt and pepper.  stir in prosciutto and 1/2 c. romano
cheese.  let mixture simmer for 2 minutes before removing from heat.

3.  meanwhile, in large pot with boiling salted water, cook pasta for 4-6 minutes.  add broccoli and cook
additional 4-6 minutes to til pasta is al dente.

4.  drain pasta well.  bring sauce to boil.  add pasta and broccoli to sauce and mix well.  stir in 1/4 c.
romano cheese, if desired.  serve with remaining romano cheese passed on side.  also can garnish
with parsley and basil.

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