Dinner

It’s Best . . . In Late Summer, Early Fall

Rigatoni in light tomato ragout

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Using the last good tomatoes of the season.

Serves 2-4.

Ingredients

&

Equipment

 

  • 1/2 lbs dried rigatoni or other dried pasta of choice

  • 15-20 baby tomatoes (such as Sungold or cherry)

  • 1hot Italian sausage

  • 4 cups of brown chicken stock

  • 1 cup freshly grated Parmesan cheese

  • 1 shallot

  • 1 bay leaf

  • 3-5 sprigs of parsley

  • 1 garlic clove

  • 2 tbsp of flour

  • 1 tbsp of olive oil

  • Salt, pepper, and white wine vinegar to taste

  • Optional:

    • 1-2 tbsp of heavy cream

    • Basil to garnish

  • 2 medium sauce pans with lids

  • 1 medium cutting board

  • 1 small sauce pan

  • 1 medium strainer or colander

  • 1 wooden spoon

  • 1 cutting knife

Prepare ragout

 

Peel and mince the shallot. Smash and peel the garlic clove. Remove the sausage filling from the casing.

In a medium sauce pan, heat the olive oil over medium heat until shimmering. Add the tomatoes whole, season generously with salt, and cook 8-10 minutes, until they have softened and some have begun to burst. Add the sausage, and cook for another 5-7 minutes, stirring occasionally and breaking up any large chunks, until the sausage has begun to brown. While the sausage is browning, bring the chicken stock to a boil over medium heat in the small sauce pan. Add the shallots and garlic, and cook for 30-60 seconds, until the shallots have just begun to soften.

Sprinkle the tomatoes and sausage with flour, and cook for 3-5 minutes, stirring constantly. Off heat, add the chicken stock, parsley and bay leaf, and stir to combine, scraping the bottom of the pan. Return to medium low heat, and simmer for 30-60 minutes, partially covered, or until the sauce has reduced by 1/4 to 1/2 and nicely coats the back of a spoon. Season to taste with salt, pepper, and white wine vinegar. Turn the heat to low and cover while you prepare the pasta.

 

Cook pasta, plate, and serve

 

Bring 3-4 inches of generously salted water to a boil in a medium sauce pan over medium heat. Add the rigatoni, partially cover, and cook to just shy of al dente according to the manufacturer’s instructions. Drain the pasta, add directly to the ragout, and stir vigorously to combine.

Cook the pasta for 1-2 minutes in the ragout. Cut the heat, and adjust the seasoning as needed. Add the parmesan and stir to combine. Optionally, finish with the tbsps of heavy cream.

Plate with optional basil garnish. Enjoy.