RomanItalian
Rigatoni with Oxtail Sauce
by Chef Max Mariola · 1.1M subscribers on YouTube
Al dente rigatoni tossed in the rich oxtail stew sauce, finished with Parmigiano Reggiano and Pecorino Romano.
- Servings
- 2
- Difficulty
- easy
Ingredients
5 items- RigatoniPasta, quantity for 2 servings (typically 160-200 g)
- Sugo di CodaLeftover sauce from Coda alla Vaccinara (approx. 2 ladlefuls per serving)
- Parmigiano ReggianoGrated, to taste
- Pecorino RomanoGrated, to taste
- SaltFor pasta water, to taste
Method
- Cook the rigatoni in a large pot of salted boiling water until al dente.
- Drain the pasta, reserving a little cooking water.
- Toss the rigatoni with a generous amount of the oxtail sauce (from the Coda alla Vaccinara recipe).
- Add grated Parmigiano Reggiano and Pecorino Romano to taste.
- Mix well, adjusting with reserved pasta water if needed, and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
