Stanley Tucci’s travel series Searching for Italy saw the movie star exploring his Italian heritage through food, and we couldn’t help being inspired…again and again. Last year, we brought you a Bucatini all’Amatriciana recipe, among others. This year, TABLE‘s Tucci-inspired series is back and better than ever with a version of the Maria Rosa tomato sauce recipe Tucci’s mother learned from a friend in Italy. For a meatless dish that uses Maria Rosa sauce, check out our Beans and Greens alla Maria Rosa.
About Searching for Italy
Stanley Tucci’s Searching for Italy sees the Academy Award winning actor visiting his family’s country of origin in search of culinary delights from the Alps to Sicily, and everywhere in between. The chili we use in this recipe is from Calabria, the “toe” of the “boot” shape of Italy, which Tucci visits in the second season. Travel shows like Searching for Italy can be a great way to transport yourself to a dream vacation without the jet lag. We hope this recipe can do the same!
Stanley Tucci Inspired Rigatoni with Calabrian Chili and Salsiccia alla Maria Rosa Recipe
Ingredients
- 1 lb rigatoni (we like DeCeccho)
- 1 lb ground hot Italian sausage
- Olive oil
- Calabrian chili sauce (to taste)
- A few pinches of sugar
- ¾ tsp balsamic vinegar
- A scant handful of fresh basil, chopped
- 3 to 4 cups Stanley Tucci-inspired Maria Rosa Tomato Sauce
- Salt
Instructions
- Set a large pot of well-salted water on high heat and cover.
- Heat a skillet and enough olive oil to lightly coat the bottom.
- Place in the Italian sausage and break apart with your spoon into small chunks.
- Once the sausage begins to cook and lose its pink color, add Calabrian chili sauce to taste. Stir and cook until the meat begins to brown.
- Throw the pasta into the boiling salted water. It will take approximately 8 – 10 minutes for the pasta to reach an “almost al dente” state.
- Back to the sauce! Add a few tiny pinches of sugar, the balsamic vinegar and a little salt. Stir and cook until the meat is browned enough. Place in the chopped basil and stir to combine. Then, taste and add more Calabrian chili sauce if desired.
- Pour in ladlefuls of the prepared Maria Rosa sauce until you reach the consistency you desire.
- Reserve 2/3 cup of pasta water. Drain the “almost al dente” rigatoni in a colander. Return the rigatoni to the still-warm pot in which it boiled.
- Combine most of the sauce, the rigatoni, and the pasta water in the pot. Cook over medium heat until pasta reaches al dente and the sauce has thickened.
- Serve in flat bowls topped with a bit more of the sauce and finely grated Parmigiano Reggiano cheese.
Recipe by Veda Sankaran / Photography by Laura Petrilla
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