Rummo Mezzi Rigatoni Pasta No.51, 500 g (Pack of 1)

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What Is Mezzi Rigatoni? Mezzi Rigatoni is a smaller, shorter version of the classic Rigatoni pasta. Associated with both Central and Southern Italian dishes, this short cut of pasta consists of tubes that are marked with ridges. These characteristics give Mezzi Rigatoni pasta a hearty, chewy texture and the perfect shape for capturing sauces and ingredients. I jokingly refer to it as “Better Than Baked Ziti” or “Baked Ziti 2.0,” but every component has been really carefully crafted to create a pasta bake for the ages:

Stir in the first minute. Stir rigatoni occasionally in the first minute of cooking. You don’t need to stir it after that. Shorter than Rigatoni, this tube-shaped pasta pairs best with rich tomato sauces—often spicy and loaded with hot peppers to pay homage to its Southern Italian roots. Rigatoni also shines in chunky vegetable sauces that can be scooped up easily in its hollow body. We love Mezzi Rigatoni with sautéed red peppers and Italian sausage in a traditional Peperonata sauce or in a spicy tomato sauce loaded up with Calabrian chili peppers. In Catania, families traditionally place the remaining ricotta salata with the grater and a plate with extra fried eggplant slices in the middle of the table. As they eat their pasta alla Norma, they often add extra cheese and eggplant along the way! Not a bad idea! Salvatore enjoying his pasta alla Norma. White wine– Simmering the sauce with a dry, unoaked wine like Pinot Grigio creates restaurant-worthy richness in hardly any time.

Sausage:I highly recommend opting for full-fat pork sausage for this baked rigatoni, as its natural richness helps build an especially flavorful sauce in a relatively short amount of time. I love the way the light heat of spicy sausage helps balance the sweetness of tomatoes, but if you prefer to use mild or sweet Italian sausage, it’ll work great. If you prefer to use leaner ground turkey sausage or meatless crumbles, they will work – plan to use an extra tablespoon of olive oil to help compensate for the richness of pork sausage.

This recipe for baked pasta rigatoni is classic and easy to make, a great way to use rigatoni to make a delicious and comforting meal. The surface of the pasta rigatoni holds the sauce perfectly and makes this pasta a great choice for a family dinner or party. By using pasta rigatoni and adding ground beef, mozzarella cheese and a variety of flavorful sauces, this recipe creates the perfect balance of flavors, textures and aromas, making it a great recipe for any pasta lover. Add a large amount of salt. Italians say that you should cook rigatoni, any type of pasta for that matter, in water as salty as the sea. In practice, you should add 1-2% salt to your water. That means about 1/2-1 tbsp (10-20 g) of salt for each quart (liter) of water. DeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. The art of making our pasta begins with the very best quality wheat. We carefully choose wheat with the highest gluten index, gluten content and protein content. All of these characteristics affect how the pasta cooks, as well as its taste and texture. The durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. We dry our pasta slowly at low temperatures to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta’s color, texture and aroma. It accepts the most common credit cards, including Visa, American Express, MasterCard, Discover, Diners Club, Elo and JCB. You can substitute other types of pasta, such as ziti or penne, for the rigatoni in this recipe. If you can’t find rigatoni, these types of pasta make a great substitute and will hold the sauce well. You can also add other ingredients to this recipe, such as Italian sausage or red pepper flakes for extra flavor.As withmany pasta recipes, cheese is more than mere seasoning for pasta alla Norma. You can’t have it without the cheese which really should be ricotta salata. This is a typical Sicilian cheese. The word 'ricotta' means re-cooked and 'salata' means salted. Ricotta Salata is cheese made from the whey of sheep’s milk, which is pressed, salted and aged for at least 90 days. It is milky white in colour with a firm texture and salty taste. Step 7 Cut half the eggplant slices into small pieces and add to the tomato sauce. Make-Ahead Approach #1 – 10-minute ingredient prep: Dice the bell pepper & onion up to 5 days ahead of time, storing in an airtight container in the refrigerator. At dinnertime, you can jump right into cooking – simple. Rigatoni is the most superior tubular short pasta, IMO, & especially for baked pasta dishes. Its ridges help sauces & cheese adhere to each piece of pasta much better than pasta with smooth surfaces, like standard ziti. To take it a step further, I like to use mezzi rigatoni for this baked rigatoni recipe. It’s shorter than standard rigatoni, making it easier to take a fully loaded bite. Step 3 Rinse the salt from the eggplant, pat dry and fry in olive oil The main ingredients for pasta alla Norma. Eggplants! All in all, the only difference between rigatoni and Mezzi rigatoni is the size of the pasta. In Mezzi Rigatoni, the size of pasta is half as large as the rigatoni pasta. This feature makes Mezzi rigatoni perfect for lighter sauces that won’t overwhelm the dish. Moreover, many users have said that the Mezzi Rigatoni is easier to manage, and you can cook it in no time. So, if you want to avoid the hassle of evenly distributing sauce for several minutes, then this pasta is perfect for you. Rigatoni

The best thing about this pasta is that it is easier to eat and you won’t have any hard time in the cooking process. The sauce will cover its softer texture quite nicely, and you will be done in no time. So, if you’re trying to create something with a lighter presence, then Mezzi Rigatoni is the perfect option for you. In a small skillet over low heat, toast the fennel seeds until fragrant, 5 to 7 minutes, stirring occasionally. Transfer to a plate to cool, then finely grind in a mortar and pestle or a spice grinder. Rigatoni ( US: / r ɪ ɡ ə ˈ t oʊ n i/; Italian: [riɡaˈtoːni]) is a type of pasta originating in Italy. [1] [2] [3] They are larger than penne and ziti, and sometimes slightly curved. They are not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni 's ends are cut square ( perpendicular) to the tube walls instead of diagonally. Make-Ahead Baked Rigatoni:Since there are a number of different components involved in this baked rigatoni recipe, doing some prep work ahead of time is a great option for weeknight cooking or entertaining. There are 2 make-ahead approaches you can take depending on the amount of time you have to prep:The fennel pollen is a signature element of this dish, but if you can’t find it, you can swap in a pinch of dill seed or anise seed. ounces dried mezzi rigatoni pasta (may substitute regular rigatoni or another short pasta with ridges)

Whatever the origins of these dishes (and let’s allow Amatrice to claim their namesake), as I said at the beginning, both of them today are thoroughly embedded in the cuisine of the city of Rome. The city of Amatrice has also registered an official recipe. Sauce on the go! There’s something about cheesy pasta bakes that I’ve always found absolutely crave-worthy. But, in my experience, they can be kind of a letdown, often dry & overcooked all at once. So I set out to create a recipe to satisfy my cravings for the perfect pasta bake, & that’s how this baked rigatoni recipe came to be! Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti. [5] Rigatoni con la pajata Reduce the heat under the sauce to low, and stir in the butter until it is incorporated and the mixture is glossy. Add the pecorino Romano and Parmigiano-Reggiano, and stir to incorporate and create a smooth sauce. Add the cooked pasta to the tomato sauce. Gradually add the pasta water, stirring until the sauce coats the pasta. If it seems a bit runny, continue to cook and stir over low heat until the sauce adheres to the rigatoni. As I mentioned above pasta alla Norma is traditionally made with short pasta tubes such as rigatoni. We used rigatoni from pasta makers Liguori. This company is located in Gragnano near Naples. Gragnano is famous for its dried pasta. In fact, they have been making pasta there for more than 500 years! And, I think some of the best Italian pasta comes from there! However, you can use other pasta tubes or even spaghetti. Step 8 Cook the pasta, drain and mix with the sauce. Add some fresh basil and serve with grated ricotta salata. Let me know what you think.Storage & Reheating: Store any leftover baked rigatoni in airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through. Tomatoes– A good amount of tomato paste creates depth, while a combination of crushed & diced fire-roasted tomatoes gives the baked rigatoni sauce great body & texture. Bake the baked rigatoni:Place the pan on top of a baking sheet then cover with the prepared foil. Once the oven is preheated, transfer to the oven & bake 25 minutes, until the baked rigatoni is bubbling & the cheese is melted.Carefully remove the foil & turn the oven’s broiler on high. Broil the baked rigatoni about 5 minutes, keeping a close eye on it as it broils to make sure it doesn’t burn, until it’s as bubbly & golden brown as you like. The ingredients of salsa all’Amatriciana are guanciale, white wine, San Marzano tomatoes, pecorino Romano cheese, extra virgin olive oil (if necesssary), chili pepper, and salt. Some people add onion or garlic but the people of Amatrice go mad if you do. A few years ago one of the judges on Italian Masterchef attracted the ire of the city when he suggested that garlic was part of the dish. I know a restaurant in Tuscany that adds a dash of balsamic vinegar to their sauce which, combined with the chili pepper, adds a wonderful hot and sour aspect to the dish. I think the Mayor of Amatrice would faint if he knew.