Mortadella & Peas Rigatoni
Mortadella & Peas Rigatoni
Ingredients
- 2 slices mortadella, 1cm thick, cubed
- 450 g rigatoni
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 3/4 cup unsalted pistachios
- 2 tablespoons extra virgin olive oil, Tuscan herb
- 1 teaspoon chili flakes
- 3/4 cup white wine
- 2 cups peas, thawed if frozen
- 1 tablespoon lemon zest
- 1 1/2 cups ricotta
- 1 teaspoon salt, wild porcini sea salt
- 1 teaspoon black pepper
- as needed lemon juice, freshly squeezed, for serving
Instructions
- 1
Cube the 2, 1cm thick slices of mortadella.
⏱️ 2 min
- 2
Toast the 3/4 cup unsalted pistachios in a dry pan on the stove over medium heat until they pick up some color. Remove the pistachios from the pan once toasted and set aside.
⏱️ 3 min
- 3
Add 2 tablespoons of Tuscan herb extra virgin olive oil to the same pan. Add the cubed mortadella to the pan and slowly cook until it is nice and crispy. This will render out some of its fat.
⏱️ 7 min
- 4
Remove the crispy mortadella from the pan, leaving all the oil and rendered fat in the pan.
⏱️ 1 min
- 5
Bring a large pot of salted water to a rolling boil and start cooking the 450 grams of rigatoni according to package directions.
⏱️ 10 min
- 6
While the pasta cooks, add the 2 finely diced shallots and 3 minced cloves of garlic (the aromatics) into the pan with the mortadella oil. Sauté until fragrant and softened.
⏱️ 3 min
- 7
Add 1 teaspoon of chili flakes to the pan with the aromatics and cook for another minute.
⏱️ 1 min
- 8
Deglaze the pan with 3/4 cup of white wine, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 9
Add 2 cups of peas (ensure they are thawed if frozen) and 1 tablespoon of lemon zest to the pan. Stir to combine.
⏱️ 2 min
- 10
Add a ladle of pasta water to the pan, then stir in 1 1/2 cups of ricotta. Mix all the sauce ingredients together over low heat until well combined and creamy.
⏱️ 3 min
- 11
When the rigatoni is a couple of minutes from being al dente (still slightly firm), scoop it straight from the boiling water into the sauce in the pan, allowing some pasta water to cling to it.
⏱️ 1 min
- 12
Toss the pasta vigorously to coat it evenly in the sauce. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.
⏱️ 2 min
- 13
Season the pasta with 1 teaspoon of wild porcini sea salt and 1 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min
- 14
Right at the end, add the toasted pistachios and the crispy mortadella back into the pan with the pasta. Toss gently to combine.
⏱️ 1 min
- 15
Serve immediately, finishing each plate with a squeeze of fresh lemon juice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mortadella & Peas Rigatoni
- 2 slices mortadella, 1cm thick, cubed
- 450 g rigatoni
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 3/4 cup unsalted pistachios
- 2 tablespoons extra virgin olive oil, Tuscan herb
- 1 teaspoon chili flakes
- 3/4 cup white wine
- 2 cups peas, thawed if frozen
- 1 tablespoon lemon zest
- 1 1/2 cups ricotta
- 1 teaspoon salt, wild porcini sea salt
- 1 teaspoon black pepper
- as needed lemon juice, freshly squeezed, for serving
Instructions
- 1
Cube the 2, 1cm thick slices of mortadella.
⏱️ 2 min - 2
Toast the 3/4 cup unsalted pistachios in a dry pan on the stove over medium heat until they pick up some color. Remove the pistachios from the pan once toasted and set aside.
⏱️ 3 min - 3
Add 2 tablespoons of Tuscan herb extra virgin olive oil to the same pan. Add the cubed mortadella to the pan and slowly cook until it is nice and crispy. This will render out some of its fat.
⏱️ 7 min - 4
Remove the crispy mortadella from the pan, leaving all the oil and rendered fat in the pan.
⏱️ 1 min - 5
Bring a large pot of salted water to a rolling boil and start cooking the 450 grams of rigatoni according to package directions.
⏱️ 10 min - 6
While the pasta cooks, add the 2 finely diced shallots and 3 minced cloves of garlic (the aromatics) into the pan with the mortadella oil. Sauté until fragrant and softened.
⏱️ 3 min - 7
Add 1 teaspoon of chili flakes to the pan with the aromatics and cook for another minute.
⏱️ 1 min - 8
Deglaze the pan with 3/4 cup of white wine, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 9
Add 2 cups of peas (ensure they are thawed if frozen) and 1 tablespoon of lemon zest to the pan. Stir to combine.
⏱️ 2 min - 10
Add a ladle of pasta water to the pan, then stir in 1 1/2 cups of ricotta. Mix all the sauce ingredients together over low heat until well combined and creamy.
⏱️ 3 min - 11
When the rigatoni is a couple of minutes from being al dente (still slightly firm), scoop it straight from the boiling water into the sauce in the pan, allowing some pasta water to cling to it.
⏱️ 1 min - 12
Toss the pasta vigorously to coat it evenly in the sauce. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.
⏱️ 2 min - 13
Season the pasta with 1 teaspoon of wild porcini sea salt and 1 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min - 14
Right at the end, add the toasted pistachios and the crispy mortadella back into the pan with the pasta. Toss gently to combine.
⏱️ 1 min - 15
Serve immediately, finishing each plate with a squeeze of fresh lemon juice.
⏱️ 1 min