Spicy Veal and Tomato Rigatoni

Spicy Veal and Tomato Rigatoni encapsulates the essence of rustic Italian cooking. It combines the tender allure of veal with the robust flavors of a spicy tomato sauce, all interwoven with the comforting embrace of al dente rigatoni pasta. This culinary creation is a testament to the power of quality ingredients and the magic of simple yet thoughtful preparation, resulting in a meal that is both heartwarming and sophisticated.

The veal chunks are at the heart of this dish, chosen for their delicate texture and subtle flavor, which is enhanced through a meticulous browning process. This crucial step not only seals in the juices, making each piece of veal a tender bite but also lays the foundational flavors for the sauce. As the veal simmers in the tomato mixture, it absorbs the spicy, tangy elements of the sauce while contributing its rich juices, creating a harmonious blend of deeply satisfying flavors.

The sauce itself celebrates the tomato in all its glory. Crushed tomatoes are used as the base, providing a bright acidity that is both invigorating and comforting. Red pepper flakes are introduced into this tomato base, their heat permeating the sauce to deliver an invigorating and measured warmth. This allows the dish to possess a spicy kick without overwhelming the other flavors.

Freshness is critical to bringing this dish to life, and it is achieved through the generous use of fresh basil and oregano. With their aromatic qualities, these herbs infuse the sauce with a depth of flavor that dried herbs cannot replicate. Basil, with its sweet yet peppery essence, complements the spicy notes of the chili. At the same time, oregano adds a slightly bitter, earthy dimension that rounds out the sauce, giving it a profoundly aromatic and flavorful complexity.

The choice of rigatoni as the pasta component is deliberate, as its tubular shape and ridges provide the perfect vehicle for the sauce, ensuring that each bite is enveloped in a rich, spicy, and herbaceous sauce. The pasta is cooked to al dente perfection, retaining a slight bite that contrasts beautifully with the tender veal, creating a delightful interplay of textures that is a hallmark of well-executed Italian pasta dishes.

To finish, the dish is served with dollops of ricotta cheese, which adds a creamy, mild contrast to the bold flavors of the sauce. With its soft texture and slightly sweet taste, this cheese melts into the warm pasta, creating pockets of creamy richness that balance the acidity of the tomato and the heat of the chili peppers.

Garnished with additional fresh basil, the dish is a visual feast, with the vibrant green of the basil providing a striking contrast to the rich red of the tomato sauce, inviting one to dive in. Each forkful of the Spicy Veal and Tomato Rigatoni is a journey through the flavors and textures that define Italian cuisine: the tenderness of the veal, the bite of the pasta, the spicy tang of the sauce, and the creamy freshness of the ricotta and basil.

In essence, this dish celebrates tradition and innovation, presenting the timeless appeal of Italian cooking in a comforting and exciting dish. It is a testament to the idea that food is not just sustenance but an experience, offering nourishment for the body and joy for the soul.

Spicy Veal and Tomato Rigatoni

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

The Spicy Veal and Tomato Rigatoni melds tender veal chunks with al dente pasta in a vibrant, herb-infused tomato sauce. It is finished with creamy ricotta and fresh basil for a rich, comforting, and distinctly Italian culinary experience.

Ingredients

• 16 ounces rigatoni

• 1 pound veal chunks (can substitute with ground veal)

• 3 tablespoons extra virgin olive oil

• 1 large onion, finely chopped

• 3 cloves of garlic, minced

• 1 teaspoon red pepper flakes

• 1 can (28 ounces) crushed tomatoes

• 1 cup beef broth

• 1 tablespoon basil, freshly chopped

• 1 tablespoon oregano, freshly chopped

• 1 cup ricotta cheese

• to taste, salt and ground black pepper

Directions

• Brown the Veal:
  In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season the veal chunks with salt and ground black pepper. Add them to the skillet, and sear them until browned on all sides, about 4-5 minutes. Remove the veal from the skillet and set aside.
• Sauté the Aromatics:
  Add the remaining virgin olive oil and chopped onion to the same skillet. Cook until the onion is translucent and fragrant, about 3-4 minutes. Add the minced garlic and red pepper flakes. Cooke for another 1-2 minutes.
• Simmer the Sauce:
  Return the veal chunks to the skillet. Stir in the crushed tomatoes, beef broth, oregano, and basil. Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer for 60 minutes.
  
  If the sauce thickens too much, add a little reserved pasta water to reach your desired consistency.
• Cook the Pasta:
  Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.
• Mix Pasta and Sauce:
  Once the veal is tender and the sauce has thickened to your liking, adjust the seasoning with salt and ground black pepper as needed. Add the cooked rigatoni to the skillet with the veal and sauce. Toss everything together gently to coat the pasta evenly with the sauce.
• Serve:
  Top with dollops of ricotta cheese and garnish with additional fresh basil leaves. Serve hot.