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Old 08-21-2011, 02:44 PM   #1
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Rigatoni with sage and butter

August is a tough month.
It's holiday time for me, and I'm eating like an idiot, my lovely belly looks like a big watermelon. So last night I decided to take a pause and I prepared a simple, light () rigatoni recipe.
In Italy we usually prepare it using spaghetti, and we call it "spaghetti burro e salvia", that is spaghetti butter and sage. But I'm a hopeless glutton, so I added lard an pepper to the standard recipe. Let's go.

For 4 people (I'm not talking about normal people, but people more like me) you need: 500 g of rigatoni; 150 g of butter; 6/8 big leaves of sage; 1 tablespoon of lard; salt and pepper; coarse salt; 4/6 tablespoons of parmigiano reggiano.
You can use more butter if you like it

Wash the sage leafs, dry them and cut them in little pieces. Melt the butter in a pan, don't keep the fire too high, add the lard and melt it too, I love tinkering these beautiful fats with a wooden spoon. Use butter, not oil, because this recipe's taste is completely based on it. Then add the sage pieces and saute them for 5 minutes, more or less, taking care not to burn them nor the butter and lard, then let this sauce rest.
Boil the water, add the coarse salt, cook the rigatoni. A couple of minutes before the rigatoni are cooked, put the sauce pan on fire again. Drain the rigatoni and put them in a large bowl, then pour the sauce on top of the pasta. Keep the pan near to the rigatoni and, with a wooden spoon, put some rigatoni inside the pan and thoroughly "clean" the sauce using the rigatoni; mix well. Add the parmigiano reggiano, the pepper (I like to grate it directly on the pasta). Again mix well and serve.

Buon appetito!

PS I'm using Italian butter, I don't know what different types of butter, if any, are available all around the world, I'm sorry...

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Old 08-21-2011, 02:49 PM   #2
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Sounds wonderful! Copied and pasted.
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Old 08-21-2011, 03:07 PM   #3
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you certainly seem to have a way of making a simple pasta dish into something savory and delectable. i'll be following you.... wonder what we'll be eating once you are "back in shape". :)
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Old 08-21-2011, 03:43 PM   #4
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Looks tasty Luca, thank you :) I think I'll skip the lard!
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Old 08-21-2011, 04:53 PM   #5
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Quote:
Originally Posted by vitauta View Post
you certainly seem to have a way of making a simple pasta dish into something savory and delectable.
Thank you!

Quote:
Originally Posted by vitauta View Post
i'll be following you.... wonder what we'll be eating once you are "back in shape". :)
It will be autumn and winter, wonderful time of the year in which the pork rules, so we'll have cotechini and zamponi, but also roasted meats, powerful side dishes with beans and rinds, and gorgeous soups, buoyant risotti and bountiful pasta!
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Old 08-21-2011, 04:54 PM   #6
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Looks tasty Luca, thank you :) I think I'll skip the lard!
At least, keep the pepper!
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Old 08-22-2011, 01:23 AM   #7
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At least, keep the pepper!
Don't worry about that, I pepper everything!! Even my breakfast
My rule is when your arm feels like it's going to fall off from grinding then you've added enough
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Old 08-22-2011, 02:03 AM   #8
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Luca mate there was a thread here asking what sauce you like best on your pasta. I put butter and a sprinkle of pecorino sardo or romano, you northern polentone are in denial pecorino is better than parm
I do like veal escalopes fried in lots butter and sage with polenta.
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Old 08-22-2011, 03:04 AM   #9
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Originally Posted by Bolas De Fraile View Post
Luca mate there was a thread here asking what sauce you like best on your pasta. I put butter and a sprinkle of pecorino sardo or romano, you northern polentone are in denial pecorino is better than parm
I do like veal escalopes fried in lots butter and sage with polenta.
Listen Bolas, old lad, we Italians are always at war one against the other, kingdom against kingdom, diocese against diocese, north against center against south against west against east against islands against continent, region against region, province against province, courtyard against courtyard, neighbor against neighbor, brother against brother, my finger against my nostril, but there are three things in which we are all Brothers: eating, drinking and, well, I think you, a true man of the world, can guess the third one...

I LOVE pecorino, for example nothing beats some pecorino flakes and taggiasche olives as a starter, with some cold white wine from Puglia, and I like it with some pasta recipe, like the Gricia. But my fiancé comes from Modena, the homeland of Parmigiano, so I have to eat some Parmigiano once in a while
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Old 08-22-2011, 03:30 AM   #10
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Luca this is my cheat Sardinian Sebadas in homage to all those Badass bandits from Nuoro
It should be made with young pecorino sardo and lard.
Mix ricotta with lots of lemon zest and a bit of honey and leave for about 1 hour.
Heat more honey with lemon zest and juice for sauce.
Roll shop bought puff pastry thinly, cut into a circle and prick all over, put a big blob of ricotta on the pastry then fold and crimp to make a flat pasty shape.Shallow fry gently in oil, do this slowly as the pastry burns easily, flip over when its golden all over drain and drizzle with the lemon scented honey. I like it much better for pud than the cheese with maggots in.
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recipe, butter, rigatoni, sage

Rigatoni with sage and butter August is a tough month. It's holiday time for me, and I'm eating like an idiot, my lovely belly looks like a big watermelon. So last night I decided to take a pause and I prepared a simple, light (:rofl:) rigatoni recipe. In Italy we usually prepare it using spaghetti, and we call it "spaghetti burro e salvia", that is spaghetti butter and sage. But I'm a hopeless glutton, so I added lard an pepper to the standard recipe. Let's go. For 4 people (I'm not talking about normal people, but people more like me) you need: 500 g of rigatoni; 150 g of butter; 6/8 big leaves of sage; 1 tablespoon of lard; salt and pepper; coarse salt; 4/6 tablespoons of parmigiano reggiano. You can use more butter if you like it :lol: Wash the sage leafs, dry them and cut them in little pieces. Melt the butter in a pan, don't keep the fire too high, add the lard and melt it too, I love tinkering these beautiful fats with a wooden spoon. Use butter, not oil, because this recipe's taste is completely based on it. Then add the sage pieces and saute them for 5 minutes, more or less, taking care not to burn them nor the butter and lard, then let this sauce rest. Boil the water, add the coarse salt, cook the rigatoni. A couple of minutes before the rigatoni are cooked, put the sauce pan on fire again. Drain the rigatoni and put them in a large bowl, then pour the sauce on top of the pasta. Keep the pan near to the rigatoni and, with a wooden spoon, put some rigatoni inside the pan and thoroughly "clean" the sauce using the rigatoni; mix well. Add the parmigiano reggiano, the pepper (I like to grate it directly on the pasta). Again mix well and serve. Buon appetito! PS I'm using Italian butter, I don't know what different types of butter, if any, are available all around the world, I'm sorry... 3 stars 1 reviews
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