A few weeks ago we brought you a family recipe, courtesy of Papa Flavor Bible, that we grew up loving. Well, this might become a trend here. Papa Flavor Bible had the privilege of living in Italy for several years and caught the cooking bug – probably a genetic thing. We may break these family recipes out into their own subsection at a later date but, for now, we’re going to bring you another gem – Rigatoni San Giorgio.
You see, Papa Flavor Bible did a little stint in the Air Force. There’s a town in Northern Italy where he was sent called Aviano. Finally, there’s a local ristorante there called San Giorgio. Somehow or another this was a version of their house rigatoni somewhere back in the 70s, but somewhat simplified.
Full disclosure, this isn’t cooking down tomatoes and a slaving away in the kitchen type dish. But, when done well and with high quality ingredients this dish shines enough to be Sunday dinner yet is simple enough to be made on a Tuesday night. We just know you’ll enjoy this as much as we do!
Preparation: Rigatoni San Giorgio
This is quick prep so go ahead and get that out of the way to make life easy. We’ve never heard of anyone complaining about quick prep! This recipe is a “family style” recipe so feel free to reduce for a small household (see recipe notes).
In a large stock pot or similar accommodating stovetop cooking vessel, saute the mushrooms in oil until they soften up, 7 – 10 minutes. Remove and set aside.
Saute the onions 5 – 7 minutes, or until softening. Add the garlic for the last 2 minutes or so (careful not to burn). Remove and set with mushrooms.
Brown the sausage, using a wooden spoon or other utensil to break up as you go, 7 – 10 minutes.
Stir in the marinara. Add back the onions, mushrooms, and garlic and mix well. Bring to a simmer and add the cream cheese, mixing well and stirring occasionally while it melts and blends. Add in the Italian seasoning and half the basil (save the rest for topping at plating). Continue to simmer while you make the pasta.
Salt a pot of water and cook the pasta according to the package directions (usually about 12 minutes). Remove and drain pasta.
Plate pasta first and top with sauce and mix well. Top with torn basil and parmesan cheese to taste. Buon Appetito!
If you liked that, try this…
- Scallops Florentine Over Pappardelle
- Instant Pot Short Rib Ragu
- Fettuccini Bolognese
- Pollo Grigliato Ripieno (stuffed grilled chicken)
- Eggplant Lasagna
- Bacon and Mushroom Risotto
- Beet Green Pesto Gnocchi
- Veal Chops in Mushroom Herb Wine Sauce
- Rigatoni alla Puttanesca
Equipment: Rigatoni San Giorgio
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If you are making this family size batch then we recommend a decent size quality stock pot. If you decide a smaller batch is for you then you could get away with a Dutch oven. A decorative set of bowls always makes the meal more presentable as well! Take a look if you’re in the market (affiliate links):
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Rigatoni San Giorgio
Ingredients
Equipment
Method
- In a large stock pot or similar accommodating stovetop cooking vessel, saute the mushrooms in oil until they soften up, 7 – 10 minutes. Remove and set aside.
- Saute the onion 5 – 7 minutes, or until softening. Add the garlic for the last 2 minutes or so (careful not to burn). Remove and set with mushrooms.
- Brown the sausage, using a wooden spoon or other utensil to break up as you go, 7 – 10 minutes.
- Stir in the marinara. Add back the onions, mushrooms, and garlic and mix well. Bring to a simmer and add the cream cheese, mixing well and stirring occasionally while it melts and blends. Add in the Italian seasoning and half the basil (save the rest for topping at plating). Continue to simmer while you make the pasta.
- Salt a pot of water and cook the pasta according to the package directions (usually about 12 minutes). Remove and drain pasta.
- Plate pasta first and top with sauce. Top with torn basil and parmesan cheese to taste.
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