Rigatoni Rigoletto (Pasta al Rigoletto) from 1,000 Italian Recipes by Michele Scicolone

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Notes about this recipe

  • Breadcrumbs on August 21, 2011

    p. 147 - Fresh borlotti beans and basil were the inspiration for this dish from 1,000 Italian Recipes by the yet-to-disappoint Michele Scicolone. Evidently this pasta is named after Rigoletto from Verdi's opera as this dish originates in Mantua, the setting for this tale. Once your beans have cooked, this meal comes together in no time which was definitely a plus since we were quite hungry after a long day of errands. The tomato flavour in the sauce comes from mixing tomato paste w water and once this sauce simmers w the meat and other ingredients the sauce reduces, intensifying and homogenizing all the flavours. Though this cooked for such a short time, the deep flavours were reminiscent of a long simmering Tuscan ragu. Just a lovely meal where the finishing touch of chopped basil brightens the dish and reminds you its still SUMMER!!!!

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