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Rigatoni, inspired by “riga” (ridges), is one of Italy’s most beloved shapes.
It is a wide, ridged, tube-shaped pasta that has holes large enough to capture pieces of meat or vegetables in sauces. It also has ridges, which allow it to hold more sauce.
Rigatoni is ideal for meat or vegetable sauces and is also perfect for baked dishes made with sauce and cheese.
The large diameter and ridges of rigatoni make it ideal for retaining sauces on the entire surface, inside and out. Try Rigatoni with shrimp or other seafood during Lent.
It is also thick enought for vegetable-based sauces, refined dairy-based sauces, like a mushroom cream sauce, tomato sauces or sun-dried tomatoes or spicy sauces.
This rigatoni dish is perfect for the remaining days of Lent as it also incorporates a spring feel and taste with the addition of broccoli, sun-dried tomatoes and spinach.
Garlic, basil and white wine add some zest and flavor to the mix.
The rigatoni and shrimp makes a perfect stand-alone Lenten meal or it can be used as an accompaniment to the main fish or seafood course.
RIGATONI WITH GULF SHRIMP, BROCCOLI, SUN-DRIED TOMATOES,
SPINACH, GARLIC, BASIL AND WHITE WINE
Makes 4 servings
1 box rigatoni
2 ounces olive oil
3 tablespoons garlic, shaved
16 shrimp, peeled, deveined, butterflied
2 cup broccoli florettes
½ cup sun-dried tomatoes, julienne
2 cups spinach, raw, chopped
¼ cup basil, rough chop
½ cup white wine
2 ounces butter
Salt and pepper, to taste
In a pot of boiling water, add salt and olive oil add rigatoni and cook for nine minutes. While rigatoni is cooking in a separate large pan, sauté the garlic until brown. Add shrimp and sauté until shrimp turn pink.
Add white wine and bring to a boil. Season with salt and pepper and add butter, reduce to simmer until liquid starts to thicken.
Add the rest of ingredients maintaining a constant simmer and readjust seasoning if needed.
When pasta is al dente, strain and add to pot with shrimp and vegetables. Mix well. Spoon onto four plates and put four shrimp on top of pasta.