Tag Archives: rigatoni recipe

Make It A Pasta Night

Luscious red wine-simmered lamb and sweet peas combine for this easy rigatoni dish.
Luscious red wine-simmered lamb and sweet peas combine for this easy rigatoni dish.

If I had my druthers, I would indeed make every night “Pasta Night”

It’s no secret that I love my carbs, so naturally this cookbook (Rizzoli, 2022), of which I received a review copy, definitely spoke to me.

This collection of more than 60 recipes is by Deborah Kaloper, a Californian turned Aussie, who’s a food writer, chef, pastry chef, and food stylist.

The recipes range from quick sauces to more-time consuming dishes if you want to make your very own pasta to go with. Enjoy everything from “Grilled Lobster Tails with Garlicky Salsa Verde Butter” and “Pappardelle with Beef Cheek Ragu” to “Vegan Mac ‘N’ Cheese” and “Spinach and Three-Cheese Manicotti.”

Just pick up a package of dried rigatoni, turn on the oven, and let it do most of the work for “Lamb Ragu with Rigatoni” that will have your kitchen smelling heavenly.

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Battersby’s Rigatoni with Brussels Sprouts, Bacon, and Arugula

Pasta that's virtuous and naughty at the same time.

Pasta that’s virtuous and naughty at the same time.


Who doesn’t love the combo of bacon and Brussels sprouts?

In fact, many a so-called sprouts hater has been turned by that irresistible pairing.

So imagine the two together with rigatoni pasta.

That’s just what you’ll find in this dish, “Rigatoni with Brussels Sprouts, Bacon, and Arugula.”

It’s from the new cookbook, “Battersby: Extraordinary Food From An Ordinary Kitchen” (Grand Central Life & Style) by Joseph Ogrodnek and Walker Stern, co-chefs and co-owners of Battersby restaurant in Brooklyn. It’s co-written with veteran food writer Andrew Friedman.


As the title implies, Battersby is all about dishes that can be prepared in any kitchen. That’s because the restaurant’s own kitchen is nothing to brag about. It’s no bigger than a studio apartment’s kitchenette, the chefs write. It is outfitted with only one oven, a six-burner stove and a slim-to-none prep counter. Yet somehow, three cooks manage to make magic every night, turning out as many as 70 meals in just a few hours.

In other words, if they can make the food in this book under those constraints, there’s no reason you can’t do so, too, in your home kitchen.

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