Christmas Pasta - Rachael Ray

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of water to a boil; add salt.
  • Add in the rigatoni; cook to al dente per package directions.
  • While the water and pasta work, heat a large nonstick skillet over med-high heat.
  • Add in 1 tablespoon olive oil; add pancetta to one half of the skillet, the sausage (both hot and sweet) to the other half of the skillet.
  • Break up the sausage into bits and brown while the pancetta renders; then combine and cook together another minute or so.
  • Remove to a plate with a slotted spoon.
  • Add the remaining olive oil to the skillet; then add in the beef and veal.
  • Brown and crumble the meat into tiny bits; add in allspice, salt, and pepper.
  • Add in the carrots, onions, and garlic; cook 5-6 minutes to soften the vegetables.
  • Add the sausage and pancetta back to the skillet, draining away some of the fat.
  • Deglaze the pan with the wine, scaping up all the good bits with a wooden spoon.
  • Stir in the stock, then stir in the tomatoes.
  • Check the seasoning to taste and adjust.
  • Simmer over low heat until ready to serve, at least 10 minutes.
  • Stir in half the parsley to finish.
  • Drain the pasta and add back to the hot pot.
  • Ladle a few spoonfuls of pasta over the sauce and add cheese to the pot.
  • Stir to coat the pasta evenly; transfer to a large serving dish or individual bowls; top with remaining sauce and parsley; pass plenty of extra cheese at the table.
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