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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Amano - Mezzi Rigatoni alla Boscaiola Recipe

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This recipe for Amano - Mezzi Rigatoni alla Boscaiola is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Boscaiola Sauce
1 tsp canola oil
1 1⁄2 oz. raw bacon
1 tsp garlic butter
3 oz. mushrooms
1 1⁄2 oz. onions
2 1⁄2 oz. shredded chicken (store-bought or homemade)
3⁄4 oz. port
3 oz. Demi-glace (see recipe above)
1⁄2 tsp chopped parsley
1⁄4 oz. cream
1 tsp basil oil
1⁄2 oz. grated Parmigiano-Reggiano, plus more for serving
1 Pkg Mezzi Rigatoni
1 tsp kosher salt
Directions:
Directions:
Prepare Mezzi Rigatoni

In medium pot over high heat, bring water to a rolling boil. When water is boiling, add kosher salt and penne. Boil until al dente, around 8 to 10 minutes. Drain and set aside.

Make Pasta Sauce

In frying pan over medium heat, heat canola oil. When oil is hot, add raw bacon and render fat. Add garlic butter and sauté until garlic is fragrant. Add mushrooms and onions, and cook until caramelized, 5 to 10 minutes.
Add chicken. Stir to mix well and continue on medium heat, stirring occasionally, and scraping bottom of pan to prevent burning.
Stir in port and deglaze mixture, 5 minutes. Add Demi-glace, parsley, cream and basil oil, and bring to a boil. Set aside.

Assemble Pasta

Add Rigatoni and Parmigiano-Reggiano to frying pan and stir until cheese melts.
Serve pasta in bowl and top with more Parmigiano-Reggiano.
Personal Notes:
Personal Notes:
Note - the sauce and Mezzi Rigatoni ingredients are for 1 person - they all need to be changed. Also this recipe was for penne - I had rigatoni

this is the menu item as it appears on the amino's menu

mezzi rigatoni alla boscaiola
Mezzi Rigatoni sautéed with roasted chicken, bacon, caramelized onions, mushrooms, demi-glace & parmigiano....$24

Mezzi Rigatoni is the smaller, shorter sibling of the classic ridged tube-shaped pasta, Rigatoni. Most common in Southern Italy, Mezzi Rigatoni pasta boasts a hollow body perfect for capturing sauces and smaller ingredients.


Parmigiano Reggiano is aged longer than ordinary cheeses, and aging is one of the reasons for its rich flavor and granular texture. Parmigiano Reggiano has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture.

 

 

 

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