Rigatoni al sugo di brasato
"My longtime friend Viola Buitoni is a chef instructor in San Francisco and one of the best cooks I know. Enjoy her recipes!" - Franluca
For 4 to 6 people
1 small yellow onion
1/2 tablespoon lard or olive oil
1 teaspoon grated orange zest 6 slices brasato
1/2 cup dry marsala (or sherry or madera)
1/2 cup pureed vegetable sauce from brasato
1 pound box of rigatoni (or other short ribbed pasta of your choice)
grated pecorino (optional)
Slice the onion thinly and soften it in the lard heated in a skillet, with the zest and a generous pinch of salt. Continue cooking over medium low heat until the onion starts turning beige, adding a bit of water if necessary.
In the meantime dice the brasato slices quite small and add to the colored onions. Turn up the heat and cook for 3 to 4 minutes. Deglaze with the marsala.
When the smell of the wine has gone from pungent to sweet, add the pureed sauce and simmer everything for about 10 minutes to reduce and thicken.
In the meantime, cook the pasta in a generous pot of salted boiling water until very al dente. Strain it with a colander and transfer it into the skillet. Finish cooking it in the brasato sauce adding 2 to 3 spoonfuls of cooking water and a splash of olive oil for sheen.
Serve hot with the grated pecorino on the side.
as first published on
Viola's Italian Kitchen