Rigatoni with spicy Calabrese-style pork ragu from Bon Appétit Magazine, February 2013 (page 72) by Sara Jenkins

  • carrots
  • celery
  • Parmesan cheese
  • garlic
  • onions
  • dried oregano
  • parsley
  • tomato paste
  • canned tomatoes
  • ground pork
  • Italian sausages
  • dried red pepper flakes
  • rigatoni pasta
  • EYB Comments

    Can substitute penne rigate for rigatoni, and Grana Padano cheese for Parmesan.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute penne rigate for rigatoni, and Grana Padano cheese for Parmesan.

  • billreiland on January 04, 2015

    http://www.bonappetit.com/recipe/rigatoni-with-spicy-calabrese-style-pork-rag

  • chawkins on March 06, 2013

    This is okay. I used hot Italian sausages, one 2 1/2" dried red pepper and 2/3 tsp of dried oregano, could be a tad spicier. A stick mixer is used at the end to get the sausage and the ground pork to a finer mince. Next time will use red wine instead of water for the liquid component.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.