We got our very own Chef Zach Van Gaasbeek to show you how to make our Rigatoni pasta dish at home! As restaurants reopen around the country, we’re getting closer to being able to serve this in person at one of our City Works or Old Town Pour House locations, but until then, here’s an easy-to-follow recipe for Rigatoni; a classic and comforting staple Italian dish. This old favorite is being brought back to our menus when we reopen our doors. Best of luck making it on your own in the meantime – you got this!
Italian Sausage – 8 oz.
Garlic, Minced – 1 TBSP
White Wine – 2 oz.
Heavy Cream – 6 oz.
Pasta Sauce, Red Tomato (pick your favorite kind or make it at home) – 10 oz.
Roma Tomatoes, large dice ½ inch – 3 oz.
Basil, Sliced Thin – 1 TSP
Crushed Red Chili Flake – 1/2 TSP
Green Peas – 2 oz.
Rigatoni, cooked – 14 oz.
Salt, kosher – 1 TSP.
Pepper, black ground – 1/4 TSP
Goat Cheese – 2 oz.
Parmesan Cheese – garnish on top
1. Bring water to a boil and cook Rigatoni in salted water until cooked. Drain and reserve.
2. In a large sauté pan, heat oil over medium/high heat, add sausage and begin to brown.
3. Once the sausage is mostly cooked and brown, add garlic and let it cook until it is just turning brown.
4. Add white wine to the pan and let it reduce down to nothing.
5. Add cream and let simmer until it is reduced by half; the cream should thicken as it reduces.
6. Add diced tomatoes, crushed red pepper, and pasta sauce. Bring to boil and let simmer for a minute.
7. Add peas and basil, simmer for another 30 seconds.
8. If needed, reheat pasta in boiling salted water for 10 seconds, drain off pasta water.
9. Add pasta to the sauce, cook 1 minute. Season, taste, adjust seasoning if necessary.
10. Plate pasta in the center of a bowl, building height with sausage on top.
11. Garnish with crumbled goat cheese in the center and parmesan cheese around the edges.
Best of luck with this Rigatoni recipe! If you try making this dish, share your photos and let us know on social media. You can also view more recipes and food-related topics on our blog. Happy cooking!