Recipes

TT NYC | Rigatoni with Spicy Salami and Tomato

48 Ratings
100% would make again

To learn more about this recipe, click here to read the related story, "Fabulous Franny's," in Tasting Table's NYC edition. 

Rigatoni with Spicy Salami and Tomato

Recipe adapted from the "Franny's" cookbook (Artisan)

Yield: 4 servings (plus leftover sauce)

Cook Time: 55 minutes

Ingredients

Tomato Sauce

¼ cup extra-virgin olive oil

½ medium yellow onion, chopped into ¼-inch pieces

1 garlic clove, thinly sliced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

One 28-ounce can whole tomatoes

Rigatoni

1 tablespoon kosher salt

1 pound rigatoni pasta

2 tablespoons extra-virgin olive oil

One 8-ounce link spicy soppressata salami, casing removed and salami sliced crosswise into ¼-inch-thick rounds

½ teaspoon dried red pepper flakes

¼ cup finely grated Pecorino Romano cheese, plus more for serving

Directions

1.  Make the tomato sauce: To a medium saucepan set over medium-low heat, add the ¼ cup olive oil. Once the oil begins to shimmer, after 1 to 2 minutes, add the onion, garlic, salt and pepper and cook, covered, until the onion is tender, 5 to 7 minutes.

2.  Add the tomatoes and their liquid to the saucepan. Bring to a simmer over medium heat and cook until the sauce thickens and the oil separates and rises to the surface, about 25 minutes. Add the tomato sauce to a food processor and purée until well combined, about 30 seconds.

3. While the sauce cooks, boil the rigatoni: Bring a large pot of water to a boil. Add the 1 tablespoon of salt and the rigatoni and cook until the pasta is 2 minutes shy of being al dente. Drain the pasta in a colander.

4. Finish the rigatoni: To a large skillet set over medium-high heat, add the 2 tablespoons of olive oil. Once the oil begins to shimmer, after 1 to 2 minutes, add the soppressata and cook, stirring occasionally, until it begins to crisp and some fat is rendered. Add the red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add 2 cups of the tomato sauce (save the rest for another use) and cook over medium-high heat until most of the liquid has evaporated, about 8 minutes. Turn off the heat.

5. Transfer the rigatoni to the skillet with the sauce and cook over medium-high heat, stirring occasionally, until the pasta is al dente and the sauce is reduced and clings to the pasta, 2 to 3 minutes longer. Stir in the grated cheese. Turn off the heat and divide the pasta among 4 bowls. Serve warm with additional grated cheese.

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