Rigatoni alla toto from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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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

  • stockholm28 on May 13, 2017

    This is a very rich and very simple pasta dish. I'd simmer a bit longer after adding the wine and I'd try with hot Italian sausage.

  • Yildiz100 on November 08, 2015

    We cut the recipe in half and that worked well. Next time, we'll use half as much sausage as we aren't big meat eaters. I changed the technique a bit and allowed the wine to reduce a little longer before adding the cream.

  • chawkins on June 24, 2012

    This is a spicy household, given the choice, we always buy the spicy version. So hot italian sausages were used and I was worried that the spiciness of the sausages would overpower the sauce, but not to worry, the red tint from the sausage spices actually gave the sauce a very appealing pink hue and the sauce was delicious.

  • kjwright on April 24, 2012

    This is one of those recipes where the whole is greater than the sum of the ingredients. Really great sauce and good combination of ingredients. I've found that the recipe doesn't work quite so well with leaner sausage, though is fantastic with nice, juicy links. Agree with the high recommendation.

  • Breadcrumbs on September 10, 2011

    p. 107 - This really is an outstanding pasta dish, so aromatic and surprisingly flavourful given how quickly it comes together. I had a gigantic, Old German Heirloom Tomato that was damaged en route home from the Farmer’s Market so I decided to toss that into the sauce just prior to serving. I did photograph and taste the sauce prior to doing this as I wanted to see how the dish was intended to be served. What I found particularly striking was the phenomenal flavour of the fennel-infused white wine cream sauce. I struggled to resist the temptation to dip a larger spoon into the pan and scoop up a much more generous sample of this luscious liquid!! That said, the addition of the super-sweet, juicy tomato chunks only served to further enhance this already scrumptious dish. This truly was delicious and, a dish I’d be happy to serve to company. The addition of the tomatoes did add to the visual appeal of this otherwise grey-ish dish. I’d highly recommend this one.

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