Recipe Review: Rigatoni with Spicy Calabrese-Style Pork Ragu


Rigatoni with Spicy Calabrese-Style Pork Ragu

Rigatoni with Spicy Calabrese-Style Pork Ragu

This recipe was on the cover of the Pasta February 2012 issue of Bon Appetit magazine.  A soffritto of carrots, celery, onion, tomato paste forms the base of this ragu with Italian sausage and ground pork.  The sauce is slowly simmered for four hours, making it a good Sunday afternoon project.  However, I thought the deliciousness was in the good, not great range.  It does not beat my previous favorite version of a spicy Italian sausage tomato sauce from Andrew Carmellini (Rigatoni Pugliese).  At what point does one stop trying new versions of the same basic recipe and stick to what they know is really good?

Cost: about $10

Servings: 6 – 8

Taste: three out of five stars (good)

Time: five hours (one hour active time)

Level of Difficulty: not difficult, but time-consuming

Nutrition: fresh vegetables and tomatoes, but lots of pork

Make again: no

Link to recipe here.

Link to Rigatoni Pugliese review here.

Recipe Review: Spaghetti with Salumi, Buttermilk, Poppy and Parmesan


Nice, easy recipe from Matthew Accarrino, chef of SPQR in San Francisco and recently published in the San Francisco Weekly SFoodie Blog.  Buttermilk and poppy seed sauce is creamy and tangy and works well with the fatty proscuitto and salumi.  Trader Joe’s sells a combination package of Italian proscuitto, salumi, and capicola that is pretty good quality and perfect for small portions required in this recipe.  The recipe calls for home-made pasta made out of farro flour, which sounds delicious, but regular spaghetti worked well for me.

Link to recipe here.

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