Calabrian Rigatoni Verde

Recipes

Jul 31

Description

Recipe by Butcher and Marrow Detroit Provisions Operations Manager, Chris Demuth

Savor the exquisite flavors of our Calabrian Rigatoni Verde, featuring Marrow Detroit Provisions sausages that are lovingly crafted by our chefs and sourced from local, humane farms. Each bite is a testament to our commitment to quality and community, delivering a rich and authentic Italian-inspired experience.

QUALITY. COMMUNITY. LAND. ANIMAL.

Details

Yield: Serves 6-8
Method: Stove
Total Time: 30 min
Active Time: 30 min

For the Pasta:

● 1 package Marrow Detroit Provisions Calabria Inspired sausage

● 1 bunch kale, rough chopped and blanched (reserve stems and trim for pesto)

For the Summer Greens Pesto:

● 1 cup pistachios

● ½ jalapeno peppers seeded and diced (optional)

● 2 cloves fresh garlic minced

● 1 lemon, juiced

● 1 cup (or so) kale stems and trim

● 1 cup fresh basil, picked

● ¼ cup fresh oregano leaves, picked

● 1 cup extra virgin olive oil

For the Pan Sauce:

● 2 tbsp extra virgin olive oil

● cracked black pepper

● 4 oz pasta water

● Shallot, finely diced

● Hungarian pepper, sliced

● Calabrian Chili, finely chopped

● Garlic, finely chopped

● White wine, dry

To “mount” (aka Finish) the Sauce:

● 2 tbsp cold butter, diced

● Parmesan, freshly grated or pulsed fine in food processor

Directions

Craft the Pesto:

Blend pistacios, jalapeno, garlic, lemon juice, kale stems and trim, basil and oregano in a food processor
Gradually add olive oil until the pesto reaches a smooth consistency

Prepare pasta and kale:

Bring a large pot of salted water to a boil (salty like the sea)
Blanch kale until tender, then cool in an ice bath. Set aside.
Using the same water, cook the Rigatoni (9-11 minutes)

Cook the Sausage:

Sear the Calabria sausages, crafted with care and sourced from local, humane farms, until they are beautifully browned and crispy. Remove from the pan, leaving the rendered oil for the sauce.

Prepare the Pan Sauce:

In the same pan, sauté Hungarian pepper, Calabrian chili, garlic, shallot, and black pepper moving constantly until fragrant.
Deglaze with white wine, scraping up any bits from the bottom.
Stir in 4oz pasta water, the cooked sausage, and blanched kale. Simmer to slightly reduce the sauce.

Combine Pasta and Sauce:

Mix in the pesto and add the cooked rigatoni directly to the pan. Toss to coat, adding more pasta water if needed to keep the sauce smooth.
Increase heat and let the sauce reduce, ensuring it lightly coats the pasta.

Mount the Sauce:

Turn off the heat. Stir in cold butter and freshly grated Parmesan until the sauce is creamy and coats the pasta perfectly.
Butchers Note: Parm should melt as soon as it hits the pasta. Cheese and Butter tighten the sauce, pasta water loosens it. Don’t be afraid to add more pasta water. Channel your inner Italian grandmother and continue to add butter and parm until your sauce “pulls together” hugging the rigatoni

Plate and Serve:

Plate and serve immediately, enjoying the harmony of flavors from our chef-crafted sausages and locally sourced ingredients.
Indulge in this delightful dish, where every ingredient reflects our dedication to quality, humane sourcing, and local community support.

Marrow Detroit Provisions’ commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is both better for the environment, and provides an elevated culinary experience. We partner with farmers in the Great Lakes Region whose practices show respect for the land, the environment, and the well-being of their animals. Our goal is to foster stronger connections between producers, consumers, and communities.

Marrow Detroit Provisions’ sausages are crafted by chefs to be served at your table. Using quality ingredients we aim to bring the culinary expertise from our friendly local butcher shop in Detroit to your home providing easy-to-use, flavor-forward sausages to compliment your recipes.

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