Rigatoni pasta is one of the most beloved dishes in Italian cuisine. Its thick, tube-like shape with ridges on the outside helps to hold onto thick and meaty sauces. One such sauce is the delicious Ossobuco sauce, which is a slow-cooked tomato-based meaty sauce that pairs perfectly with rigatoni pasta.

In this recipe, we will show you how to make a delicious Rigatoni pasta with Ossobuco sauce and Gremolata.

Ingredients:
For the Ossobuco Sauce:
– 1 pound veal shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 carrot, chopped
– 1 celery stalk, chopped
– 2 garlic cloves, minced
– 1 can of peeled tomatoes, crushed
– 1 cup beef broth
– Salt and pepper to taste

For the Gremolata:
– 1 lemon, zested
– 2 garlic cloves, minced
– 2 tablespoons parsley, finely chopped

For the Rigatoni Pasta:
– 1 pound rigatoni pasta
– Salt
– Parmesan cheese, grated

Instructions:
1. First, we will start by making the Ossobuco sauce. In a large Dutch oven, heat the olive oil over medium-high heat. Season the veal shanks with salt and pepper, and then sear them in the Dutch oven, until browned on all sides.

2. Remove the veal shanks from the Dutch oven and set them aside. In the same Dutch oven, add the chopped onion, carrot, and celery, and sauté them until they are soft and translucent.

3. Add the minced garlic to the Dutch oven and sauté for another minute, until fragrant.

4. Pour the can of peeled tomatoes, crushed into the Dutch oven, and stir the sauce well. Add the beef broth and bring the sauce to a boil. Reduce the heat to low, and then put the veal shanks back into the sauce, and let it simmer for at least an hour, until the meat is tender and falls off the bones.

5. While the sauce is simmering, we can make the Gremolata. In a small bowl, mix together the lemon zest, minced garlic, and finely chopped parsley, and set it aside.

6. When the Ossobuco sauce is almost done, bring a pot of salted water to a boil. Add the rigatoni pasta and cook it for 8-10 minutes, or according to the package directions. Drain the pasta in a colander, and then put it back into the pot.

7. Pour the Ossobuco sauce over the pasta and stir it well to combine.

8. Serve the Rigatoni pasta with Ossobuco sauce hot, garnished with grated Parmesan cheese and a sprinkle of the Gremolata.

This Rigatoni pasta with Ossobuco sauce and Gremolata is a perfect meal for any day of the week. The meaty and flavorful Ossobuco sauce perfectly complements the thick and sturdy Rigatoni pasta, while the Gremolata adds a refreshing and bright finish to the dish. Enjoy!

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