A Not-So Secret Addiction

December 26, 2012

A Not-So Secret Addiction

When a person is addicted to something, it usually involves a negative connotation – hush hush gossip, shunned by friends, followed by eventual intervention and rehabilitation to get the person off of said substance. However, when that substance is food, somehow the person is now a connoisseur, someone worth admiring – a high brow intellect with in depth knowledge of substances worth seeking.

Words & Photos by: DINEGIRL

 

In NYC, there are a gazillion restaurants which offer memorable meals and dishes. The truly special places have something on the menu which keeps you coming back. The really unbelievable places have one dish that you absolutely must have, will rearrange flight schedules for, and yet you are reluctant to tell too many people about it since you can’t just let anyone in on such a great secret. In other words, you can’t just share your addiction with everyone.

There’s a magical restaurant (everything on the menu is amazing, seasonal,and special) in the East Village called Lavagna which has a pasta dish so addictive that leaves you dreaming of it, craving it, and doing bad things (like breaking your diet – hey now, family show here…) to get more of it.

It is their Rigatoni with Sausage…. so simple and straightforward, yet there’s something soul satisfying that you don’t know what you would do if they took it off the menu. In a quest to bring this addiction home, a mini journey yielded surprisingly successful results.

For the Sauce:

1 Tbsp unsalted butter

1 Tbsp olive oil

1 small yellow onion – finely chopped

2-3 links mild Italian sausage – casing removed

1/4 cup dry white wine or vodka

1 Tbsp tomato paste

1 tin (14.5 oz size) San Marzano crushed tomatoes

1 cup frozen peas

1/4 cup heavy cream

extra knob of butter (1 Tbsp)

kosher salt and pepper

Pasta:

1 tsp kosher salt

2 cups rigatoni

freshly grated Parmigiano-Reggiano cheese

MAKE SAUCE FIRST

– Heat the butter and oil together in a large skillet over medium heat. Lower heat to medium low and add the chopped onion. Add a small pinch of salt and stir lightly. Cook until soft and light, about 6-8 minutes, stirring occasionally.

– Raise the heat to high and add the sausage. While it’s browning, break up the sausage with a wooden spoon and cook until the little bits have a golden brown color, 3 to 4 minutes. Once browned, add a pinch of salt and lots of pepper.

– Squeeze in the tomato paste in the center of the skillet so it cooks a little and stir it in with the meat, 30 seconds.

– Add the wine or vodka and stir until almost all of it has evaporated. About 2 minutes, you need to make sure the alcohol is cooked off.

– Add the tinned tomato and stir. Once the sauce comes to a boil, lower the heat to low and simmer uncovered for about 8-10 minutes, stirring occasionally.

While the sauce is simmering…

MAKE THE PASTA

– Bring a pot of water to a boil over high heat. Add the salt and then add in the pasta. Stir it so it doesn’t stick together. Cook for about 6-8 minutes to al dente. (grab a fork and taste one if you’re not sure).

– Lightly drain the pasta and return it to the pot (a little pasta water in the pot is fine!)

FINISH THE SAUCE

– Add in the frozen peas, lower the heat to super low or turn off

– Add the cream and knob of butter, stir the sauce and check the seasoning. Add more salt and pepper if needed

SAUCE THE PASTA

– Once you’re happy with the sauce, spoon over about 2 ladles of sauce over the pasta and lightly mix together so that the pasta gets a nice coating. Add more sauce if you prefer. Divide into bowls and serve with grated Parmigiano-Reggiano cheese and freshly cracked black pepper.

**DISCLAIMER**
Dinegirl is not responsible for any rigatoni related weight gain or subsequent stints in rigatoni rehab.

LAVAGNA
545 East 5th street
New York City
+1 212 979 1005

www.lavagnanyc.com




Also in Food & Drink

Rosé Essentials
Rosé Essentials

July 25, 2016

A Taste of the Côte d’Azur This is the local cuvée of the South of France. Made for the locals, to be enjoyed by the locals. Now thanks to duncan quinn, it’s your turn to enjoy as well. Make sure to drink in the company of gentlemen, rogues, characters and sunshine. Product of France. […]

Read More

Dark Cove: Single Malts for the Sinner in All of Us
Dark Cove: Single Malts for the Sinner in All of Us

May 24, 2016

Words by: JPS for duncan quinn There’s something dark going on in Scotland. Dark and delicious that is. We’re talking two new single malts from Islay, of course, land of the smokiest whiskies in the world, courtesy of two of our favorite distilleries. The first, Ardbeg, was established in 1815 on an especially craggy bit […]

Read More

Hennessy 8: 250 Years, 8 Generations and $40,000
Hennessy 8: 250 Years, 8 Generations and $40,000

April 10, 2016

Words by: JPS for duncan quinn Once in a while the spirits world produces something so extraordinary it’s almost shocking. In terms of cognac the Louis XIII Black Pearl from Rémy Martin last made the world sit up and take notice by packaging an exquisite brandy in an insanely gorgeous bottle, and charging several times […]

Read More

Sign Up For Some Quinn + Tonik!