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Rigatoni Oreganata with Tomato Sauce and Bread Crumbs (Emeril Lagasse) Recipe

Rigatoni Oreganata with Tomato Sauce and Bread Crumbs (Emeril Lagasse) Recipe

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Rigatoni Oreganata with Tomato Sauce and Bread Crumbs (Emeril Lagasse)

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Ingredients:

Serving

4 tbsp kosher salt
2 tbsp extra-virgin olive oil , plus 4 tablespoons
1 lb rigatoni
1 cup small diced onion
4 cloves garlic, thinly sliced
2 tbsp roughly chopped fresh oregano leaves
2 tbsp roughly chopped fresh basil leaves
1 (14 1/2-oz) can diced tomatoes
1 cup tomato sauce
2 tbsp tomato paste
1/2 cup heavy cream
1 cup reserved pasta cooking water
3/4 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup chopped parsley leaves
3/4 cup dried bread crumbs
1/2 cup grated parmesan

Directions:

Preheat the oven to broil.
Set a large, 4 to 6-quart stockpot filled with water over high heat and bring to a boil. Season the water with the kosher salt, 2 tablespoons olive oil and add the rigatoni. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until soft and slightly caramelized, 3 to 4 minutes. Add the oregano and basil. Add the diced tomatoes, tomato sauce and tomato paste and stir well to combine. Continue to cook the sauce until it is slightly reduced, about 4 to 5 minutes. Add the heavy cream to the pan. By this time the pasta should be almost al dente. Drain the pasta and reserve 1 cup of the cooking water. Add the pasta and the 1 cup of reserved cooking water to the sauce in the pan and season with the salt and pepper. Continue to cook, tossing the pasta, until it is well coated with the sauce and most of the liquid has evaporated, about 2 to 3 minutes.
Sprinkle the parsley over the pasta and toss. Spread the bread crumbs over the pasta and place the pan in the oven to broil until the bread crumbs are caramelized, about, 3 minutes, being sure to rotate the pan after 1 1/2 minutes. Remove the pasta from the oven, allow it to cool for 5 minutes, and serve with Parmesan sprinkled on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	514.88 Kcal (2156 kJ)
Calories from fat	169.84 Kcal
		% Daily Value*
Total Fat	18.87g	29%
Cholesterol	31.55mg	11%
Sodium	3619.94mg	151%
Potassium	499.81mg	11%
Total Carbs	70.44g	23%
Sugars	10.79g	43%
Dietary Fiber	6.32g	25%
Protein	16.24g	32%
Vitamin C	15.2mg	25%
Iron	2.9mg	16%
Calcium	256.4mg	26%

Amount Per 100 g
Calories	180.7 Kcal (757 kJ)
Calories from fat	59.6 Kcal
		% Daily Value*
Total Fat	6.62g	29%
Cholesterol	11.07mg	11%
Sodium	1270.41mg	151%
Potassium	175.41mg	11%
Total Carbs	24.72g	23%
Sugars	3.79g	43%
Dietary Fiber	2.22g	25%
Protein	5.7g	32%
Vitamin C	5.3mg	25%
Iron	1mg	16%
Calcium	90mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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