Rigatoni with Brisket and Porcini Ragù

Leftover braised brisket gives this ragù long-simmered flavor. Though this recipe calls for dried pasta, you can also use any shape of fresh pasta. Once you’ve drained it, just toss it with a few tablespoons of butter to prevent it from sticking together.

• 1 oz. dried porcini mushrooms (1 cup)
• 3 Tbs. extra-virgin olive oil
• 4 oz. pancetta, chopped (1 cup)
• 1 large celery stalk, chopped
• 1 large carrot, chopped
• 1 large yellow onion, chopped
• Kosher salt
• 3 large cloves garlic, minced
• 4 cups coarsely chopped leftover braised brisket (about 1 lb.), plus 2 cups leftover brisket juices
• 2 cups dry red wine; more as needed
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1 lb. dried rigatoni
• Freshly grated Parmigiano-Reggiano, for serving

Soak the porcini in 1 cup hot water for 30 minutes. Drain, straining and reserving the soaking liquid. Chop the porcini and set aside.

Heat the oil in an 11- to 12-inch straight-sided sauté pan over medium heat. Add the pancetta, celery, carrot, onion, and 1 tsp. salt; cook, stirring often, until the vegetables are soft and lightly golden, about 15 minutes. Add the garlic and cook, stirring, for 1 minute. Add the brisket and its juices, wine, thyme, and the porcini and their soaking liquid. Bring to a simmer, reduce the heat to low, and cook until the sauce is very thick, about 30 minutes. Season to taste with salt and pepper.

Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta in the boiling water until al dente. Drain and toss with most of the meat sauce. Top with the remaining sauce and pass the Parmigiano at the table.

Neapolitan Rib & Sausage Ragù

Known as Ragù di Costicine e Salsiccia alla Napoletana in my mother-in-law's native Salerno, this ragù benefits from the addition of sausage, which gives the sauce depth and complexity.

• 2 28-oz. cans imported Italian plum tomatoes, preferably San Marzano
• 2 lb. baby back pork ribs, trimmed of excessive fat (about 11 ribs)
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped (about 1-1/4 cups)
• 2 medium cloves garlic, finely chopped
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/2 tsp. crushed red pepper flakes; more to taste
• 2 links mild Italian sausage (about 1/2 lb.), casings removed, meat broken into small pieces
• 1 cup dry white wine
• 1/2 cup tomato paste diluted in 1/2 cup water

Position a rack in the lower third of the oven and heat the oven to 300°F.

Put one can of tomatoes and their juices in a food processor and process until puréed. Using a spatula or the back of a ladle, press the purée through a medium-mesh sieve set over a bowl to remove the seeds. Purée and strain the other can of tomatoes.

Cut the ribs into 2 or 3 pieces so they fit in a 7- to 8-qt. Dutch oven. Heat 1/4 cup of the oil in the Dutch oven over medium-high heat. Season the ribs with kosher salt and pepper and add them to the hot oil, fatty side down. Cook until the ribs turn a light golden brown, propping them up as needed against the sides of the Dutch oven to brown them evenly, about 6 minutes. Turn the ribs over and brown them on the other side, about 2 minutes. Transfer the ribs to a large plate, discard the fat, and clean the pan with paper towels.

Heat the remaining 1/4 cup oil in the pan over medium heat. Add the onion, garlic, parsley, and red pepper flakes and cook, stirring occasionally, until the onion just begins to color, about 5 minutes. Add the sausage and cook, stirring and breaking up the sausage with a wooden spoon until it’s lightly browned, 3 to 4 minutes.

Return the ribs to the pan and stir them around with the savory base. Raise the heat to high and add the wine. Cook, stirring occasionally, until the wine is reduced approximately by half, about 5 minutes. Add the tomatoes and the diluted tomato paste. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Stir until the liquid begins to simmer.

Turn off the heat, cover the pan tightly with a lid or heavy-duty aluminum foil, and put it in the oven. Simmer very gently, turning the ribs every half hour, until the sauce has a medium-thick consistency and the meat begins to fall off the bone, about 2-1/2 hours.

Remove the pan from the oven and transfer the ribs and any meat that has fallen off the bone to a cutting board. Use a ladle to skim the fat off the surface of the sauce. When the ribs are cool enough to handle, pull the meat off the ribs. Discard the bones and any fat and connective tissue. Finely chop the meat. Stir the meat back into the sauce and simmer on the stovetop over medium heat, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly, about 10 minutes. Adjust the seasoning with salt, pepper, and crushed red pepper to taste.

The last step—toss it with pasta:

Once you've made your rich ragù, all that's left is to combine it with pasta. To serve four to six people, you'll need 4 cups ragu, 1 Tbs. unsalted butter, 1 lb. dried or fresh pasta (cooked and drained), and 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano.

Heat the ragù (either in the Dutch oven you used to cook it or in a 12-in. skillet, if reheating) over medium-high heat. Add the butter and then pour in the pasta and Parmigiano or pecorino. Toss over medium-high heat until the pasta and sauce are well combined. Serve immediately.

Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese

Spicy sausage paired with summer squash gives this quick pasta dish a mild kick, and the goat cheese brings the flavors of the pasta together while adding its own rich nuance.

• Kosher salt
• 1 lb. dried rigatoni
• 3 Tbs. extra-virgin olive oil
• 3/4 lb. bulk hot Italian sausage (or links, casings removed)
• 1/3 cup finely chopped shallots (about 3 medium)
• 2 cups 3/4-inch-diced yellow and green summer squash
• 3 oz. fresh goat cheese, crumbled (about 3/4 cup)
• 2 tsp. finely chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1/4 cup grated Parmigiano-Reggiano (optional)

Bring a large pot of well-salted water to a boil over high heat. Put the rigatoni in the boiling water and cook until just shy of al dente, about 10 minutes.

While the pasta cooks, heat 1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking it into pieces with a spatula or spoon, until it's almost cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Pour the fat out of the skillet but do not wipe it clean. Heat the remaining 2-1/2 Tbs. oil in the skillet over medium heat and cook the shallots until they begin to soften, about 1 minute. Raise the heat to medium high and add the squash. Cook, stirring frequently, until the squash is barely tender, 3 to 5 minutes.

Reserve 1/2 cup of the pasta-cooking water and drain the rigatoni. Return the rigatoni to its cooking pot and add the sausage, the squash mixture, and 2 Tbs. of the reserved pasta water. Toss over medium heat until the sausage is cooked through and the rigatoni is perfectly al dente, about 3 minutes. Add more of the pasta water as necessary to keep the dish moist.

Remove from the heat, add the goat cheese and parsley, and toss until the cheese melts and coats the pasta. Season to taste with salt and pepper, transfer to warm shallow bowls, and top each serving with some of the grated Parmigiano, if using.

Baked Rigatoni with Cauliflower in a Spicy Pink Sauce

Cauliflower adds hearty chunks to this comforting baked pasta with creamy tomato sauce and Fontina cheese. Create your own custom baked pasta recipe with the Recipe Maker.

• 3 Tbs. olive oil
• 2 (28-oz.) cans whole tomatoes
• 1 lb. yellow onions, halved and thinly sliced (about 3 medium)
• 1-1/4 tsp. kosher salt
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 tsp. crushed red pepper flakes
• 1 lb. rigatoni
• 1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
• 10 oz. shredded Fontina (about 2-1/2 cups)
• 2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)

Position a rack in the center of the oven and heat the oven to 450°F. Bring a pot of well-salted water to boil in a large pot with a pasta insert. Grease a 9x13-inch baking dish with 1 Tbs. olive oil.


Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food processor, purée both cans of tomatoes with their remaining juice and set aside.


Heat the remaining 2 Tbs. olive oil in a 6- to 8-qt. Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. of the salt and cook, stirring occasionally, until nicely browned, 5 to 10 minutes. Push the onions to the side of the Dutch oven with a wooden spoon and add the garlic. Cook until it just starts to sizzle and becomes fragrant, about 10 seconds.


Add the puréed tomatoes and cream (be careful; it will splatter), plus the remaining 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley and the red pepper flakes, and cook until the flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from the heat.


Meanwhile, when the salted water comes to a boil, cook the rigatoni until it’s al dente, about 10 minutes. Drain the pasta by lifting out the insert and leaving the water in the pot. Add the pasta to the sauce. Return the water to a boil (with the pasta insert in the pot) and cook the cauliflower until barely tender, about 2 minutes. Drain and add it to the sauce.


Add 1-1/2 cups of the shredded Fontina to the pasta mixture and toss well. Transfer to the prepared baking dish and spread evenly. Top the pasta with the remaining 1 cup Fontina and then the Parmigiano-Reggiano.


Bake uncovered until the cheese is golden brown, about 15 minutes. Let the pasta rest for 10 minutes before serving.

Rigatoni with Red Pepper & Parmigiano Cream Sauce

The combination of roasted red peppers and cream gives this sauce a rich, satisfying feel. You could stir in some sautéed cauliflower or Italian sausage to add a little more substance.

• Kosher salt
• 2 Tbs. extra-virgin olive oil
• 1 clove garlic, chopped
• 1 12-oz. jar roasted red peppers, drained and thinly sliced (about 1 cup)
• 2 tsp. chopped fresh thyme
• 1/4 tsp. crushed red pepper flakes
• 3/4 cup homemade or low-salt canned chicken broth
• 1 Tbs. sherry vinegar
• 2 Tbs. heavy cream
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly ground black pepper
• 3/4 lb. dried rigatoni or penne rigate

Bring a large pot of well-salted water to a boil.

Heat the oil and garlic in a 10-inch straight-sided sauté pan over medium heat until the garlic sizzles steadily for about 1 minute and just starts to brown around the edges. Add the roasted red peppers, thyme, and red pepper flakes and cook, stirring, for a couple of minutes to heat through. Add the chicken broth and sherry vinegar. Raise the heat to medium high and bring to a boil. Remove from the heat, let cool for a couple of minutes, and then transfer to a blender or food processor and purée.

Return the puréed pepper mixture to the sauté pan. Stir in the cream and 3/4 cup of the Parmigiano and bring to a boil. Remove from the heat and season with salt and pepper to taste.

Meanwhile, cook the rigatoni in the boiling salted water, stirring occasionally, until it’s just tender to the tooth (see the package for cooking time). Drain and add the pasta to the sauté pan. Cook over medium heat for 1 to 2 minutes, tossing and stirring, to blend the flavors and slightly thicken the sauce. Season with salt and pepper to taste.

Serve immediately, sprinkled with the remaining cheese and a few grinds of black pepper.

Rigatoni with Spicy Tomato-Vodka Sauce

Looking for a new go-to weeknight pasta dish? This one is super simple and has intense, warming flavors. Don’t worry if you’re not a fan of spicy foods—just use less crushed red pepper flakes than called for.   

• 2 cloves garlic, minced
• 3/4 tsp. crushed red pepper flakes; more to taste
• 2 Tbs. extra-virgin olive oil
• 1 28-oz. can diced tomatoes
• 3 Tbs. vodka
• 1/2 cup freshly grated Parmigiano Reggiano
• 1/4 cup chopped fresh flat-leaf parsley
• 3 Tbs. heavy cream
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 3/4 lb. rigatoni (about 4 cups)

Bring a large pot of well-salted water to a boil.

Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10 to 15 min.

Purée the tomatoes using a hand blender or a regular blender. If you used a regular blender to purée, return the sauce to the saucepan. Stir in 1/4 cup of the Parmigiano, the parsley, cream, salt and pepper, and more red pepper flakes if you like. Simmer to incorporate the cream and reduce the sauce slightly, about 5 min. Reduce the heat to low, cover, and keep warm.

Meanwhile, cook the pasta, stirring occasionally, until it’s just tender to the tooth, 10 to 12 min. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, 1 min. Serve immediately with a sprinkled with the remaining 1/4 cup Parmigiano.