Rigatoni with white Bolognese from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 344) by Amanda Hesser

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

Accompaniments: Fried artichokes azzurro

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

  • hirsheys on October 21, 2021

    Made this last night for Sunday supper with the cousins and it was well received. Made it exactly as written, except that I served only half the recipe - freezing the sauce (pre-cream) to make the second batch later. It's not too time consuming and comes out quite tasty, though I'm not sure I like it more than tomato-y versions. Also, I'm bummed I didn't keep some leftovers for myself to try today. I bet they will improve. All in all, a solid recipe.

  • mamacrumbcake on December 29, 2019

    This was good, but if I’m going to use 1.5 ounces of porcini mushrooms and half a bottle of wine, it needs to be outstanding, absolutely crave worthy. This isn’t.

  • Delys77 on November 21, 2011

    Pg 344 I love sausage with pasta and this is an excellent rendition. I agree with BC that you might want a little fennel if there isn't much in your sausage. I used stock and it worked just fine. Makes very large portions. Lovely wholesome comfort food for a cold night.

  • Breadcrumbs on February 13, 2011

    As Italian food lovers, this recipe had immediate appeal and since this is a COTM book, it seemed the time was right to give this recipe a try. I’m certainly glad we did, this dish is a winner, we loved it! Actually the sauce reminded us quite a bit of that from one of our all-time favourite Tuscan pastas, a dish called Pinci alla Boscaiola. Prep is fairly quick and very straightforward. As I said, we really loved this dish. The sauce was rich and flavourful without being too heavy. Only 1/3cup of full cream is added so the sauce is not overly creamy, rather it just provides a nice coating for the pasta. Our sausages had very little fennel seed and I did miss that in the final product. I also think some fresh thyme would be a nice addition to this sauce. The meat flavours are predominant in this dish so I’d highly recommend using quality ground beef and, a good Italian sausage. Without hesitation, I’d recommend this dish.

  • PrincessK on February 07, 2011

    pg 344 Seemed to need more carrots, onion and celery. OK to sub stock for bouillon cube and use mixed mushrooms. Maybe replace 1/2 the amount of the sausage with an equal amount of ground veal? Sauce without cream cheese is good, too.

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