Rigatoni à la bordelaise, saucisse et cèpes

Who would not crave for some hearty pasta once in a while like some tomato napped and herb scented rigatoni ?

Rigatoni are the kind of pasta, ridged, tubed and giant to drench sauce on every possible surface inside and out. It may be at its best baked in oven “Rigatoni al forno” in wintry days. Here it is slow cooked in a red wine flavored tomato sauce with cèpe (porcini) mushrooms, herbs and sausage.

Rigatoni à la bordelaise, saucisse et cèpes

For 4-6 personnes

Ingredients:

500 g rigatoni pasta
200 g pancetta (diced)
2 shallots (finely sliced)
2 garlic cloves (finely sliced, for sauce and mushrooms)
400 ml (1 can) tomato passata
200 ml red wine (preferably Bordeaux)
80 ml chicken broth
1 tbsp plain flour
Olive oil
Salt and pepper
1 pinch piment d’Esplette (or any chilli powder)

5 fresh cèpe mushrooms or 50 g dried porcini (or button mushrooms)
2 chipolata herbed sausages (or Italian sausages)

A few sprigs of oregano

butter
Grated parmesan or pecorino romano cheese (for topping)
A bunch of parsley

§        Cook the pasta in a large casserole of salted water according to the package until al dente (for rigatoni, usually 11-13 mins). Rinse with cold water and reserve.

§         In a large pan, heat olive oil and add minced garlic and shallots. Cook until soft and slightly golden, about 3 minutes. Add the pancetta and continue to cook until browned.

§         Take the pan off the heat, add 1 tbsp of flour and mix well.

§         Return to heat, add tomato passata, mix well, cover and cook on a low heat for 15 minutes.

§         Add red wine, chicken broth, salt, pepper and chilli. Cover and cook for a further 15 minutes.

§         In the meantime, heat a frying pan till sizzling hot, fry the sausage pieces and mushrooms, season with salt and pepper. Add butter and garlic and continue frying on a high heat until golden. At the last minutes, add the oregano leaves. Reserve.

§         Check the sauce, if the sauce is still liquidy, add some flour diluted in water, stir in and thicken the sauce at low heat until reduced to the desired texture. There should be just enough sauce to cover the pasta. You can add the pasta in the pan and slightly turn them into the sauce.

§         Or mix pasta with sauce, add cèpes mushrooms. Sprinkle with parsley and parmesan. Serve immediately.

Miam

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