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Rigatoni alla Ragusana (Ristorante in Ecuador)

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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Chef Stefano Barbato
Chef Stefano Barbato
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Recipe Information

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Video-Specific Recipe

Rigatoni alla Ragusana

Cultural Context

Originating from Ragusa, Sicily, Rigatoni alla Ragusana is a hearty pasta dish that showcases the region's rich culinary heritage. Traditionally made with a slow-cooked meat sauce, it reflects the rustic flavors of Southern Italy, where simple ingredients are transformed into comforting meals. Today, this dish is enjoyed across Italy and beyond, with variations that may include different meats or spices, but the essence remains the same: a celebration of flavor and tradition.

ItalianITmain
45 min
medium
6 servings
Servings4
400 gr di rigatoni
200 gr di pomodorini
10 capperi sotto sale
3 filetti di alici sott'olio
200 gr di olive denocciolate
1 spicchio di aglio
peperoncino al gusto
olio extra vergine di oliva
Muddica atturrata

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a more affordable cheese option.

1

Boil the rigatoni according to package instructions until al dente.

2

In a pan, heat olive oil and sauté the minced garlic until fragrant.

3

Add the capers, anchovies, and olives to the pan, stirring to combine.

4

Add the cherry tomatoes and cook until they soften.

5

Mix in the cooked rigatoni and toss everything together, adding chili to taste.

6

Serve topped with muddica atturrata.

Cooking Techniques

sautéingsimmering

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Dietary

vegetarian

Allergens

milkgluten

Also Known As

Ragusa-style RigatoniPasta alla Ragusana

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