RIGATONI IN THE BUTTERA STYLE
Sausage, tomato, black olives, and Pecorino.
Effortless
Tuscany
30-40 minutes
480 Kcal
RIGATONI IN THE BUTTERA STYLE
Sausage, tomato, black olives, and Pecorino.
Effortless
Tuscany
30-40 minutes
480 Kcal
RIGATONI IN THE BUTTERA STYLE
Sausage, tomato, black olives, and Pecorino.
Effortless
Tuscany
30-40 minutes
480 Kcal
GENESIS
Rigatoni alla Buttera represents a robust and deeply flavorful first course, which strikes its roots into the enchanting Tuscan Maremma; it stands as a tribute to the figure of the buttero, the legendary mounted herdsman who once galloped across the vast Maremman countrysides. Its inhabitants, ever prepared for arduous toil and spending entire days in the open air managing livestock, required sustenance both substantial and nourishing, yet at once practical and swift to prepare with ingredients easily gathered from the peasant pantry. This pasta is born precisely of these necessities, featuring a rich condiment crafted from pork, typically sausage, wedded to the simplicity of the tomato, and elevated by the bold character of black olives and a spirited, fiery note of chili pepper.
Though nowadays the use of various pasta shapes is widespread, such as mezze maniche or penne rigate, the marriage with rigatoni allows for the most exquisite capture of the full-bodied sauce, ensuring that every morsel delivers an explosion of the rustic and authentic flavors of this mesmerizing land. In spite of the simplicity of its ingredients and preparation, Pasta alla Buttera remains a dish capable of whispering the history and traditions of a pastoral realm.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Rigatoni
Fresh artisanal sausage
Purée of sun-ripened tomatoes
Pitted black olives
White onion
Garlic
Fresh chili pepper
Extra virgin olive oil
Sea salt
Black pepper
Grated Pecorino
320 g
250 g
350 g
80 g
½
1 clove
½
to taste
to taste
to taste
to taste
CURATION
For the Condiment:
Begin by finely mincing the onion and garlic. In a spacious pan, pour a generous libation of extra virgin olive oil and let the onion and garlic gently soften over a low flame. Exercise vigilance to ensure the garlic does not burn, or remove it as soon as it acquires a golden hue.
Meanwhile, divest the sausage of its casing and crumble it coarsely with your hands or a fork directly into the pan with the aromatic base. Softly raise the flame and allow the sausage to brown, stirring to crumble it into perfect, savory morsels.
Introduce the finely minced fresh chili pepper (or a touch of chili powder, according to your inclination for heat) and stir.
Pour the tomato passata into the pan with the sausage. Rinse the vessel of the passata with a splash of water (about half a glass) and add it to the sauce. Adjust with salt and freshly ground black pepper.
Lower the heat, cover the pan, and allow the ragù to simmer gently for about 20-25 minutes, stirring occasionally, so that it may reduce and the flavors may harmonize in exquisite union. Should the sauce dry excessively, introduce a few spoonfuls of hot water or the starchy water of the cooking pasta.
In the final 5-10 minutes of the sauce's slow simmer, add the pitted black olives, sliced into rings or halved.For the Pasta:
Place a generous pot of salted water upon the hearth and bring it to a rolling boil. Introduce the rigatoni and cook them for the duration suggested on the package to achieve a perfect al dente texture.
Drain the pasta al dente, reserving a portion of its precious cooking water. Transfer the rigatoni directly into the pan with the rich sauce.
Toss and emulsify the pasta over a high flame for a couple of minutes, stirring gently so that the pasta marries flawlessly with the sauce. If necessary, add a splash of the cooking water to yield a more velvety crema.
Portion the Pasta alla Buttera into individual shallow bowls. Crown each serving with a generous dusting of grated pecorino cheese.
aspiration
For an even more opulent ragù, one may introduce minced pork beside the sausage.
Should you desire deeper, more profound notes, wild boar sausage may be gracefully employed.
A delicate scattering of freshly minced parsley, added at the very end, imparts a touch of vibrant freshness to the creation.
To evoke an extra layer of aromatic poetry, a pinch of wild fennel may be introduced to the soffritto.
GENESIS
Rigatoni alla Buttera represents a robust and deeply flavorful first course, which strikes its roots into the enchanting Tuscan Maremma; it stands as a tribute to the figure of the buttero, the legendary mounted herdsman who once galloped across the vast Maremman countrysides. Its inhabitants, ever prepared for arduous toil and spending entire days in the open air managing livestock, required sustenance both substantial and nourishing, yet at once practical and swift to prepare with ingredients easily gathered from the peasant pantry. This pasta is born precisely of these necessities, featuring a rich condiment crafted from pork, typically sausage, wedded to the simplicity of the tomato, and elevated by the bold character of black olives and a spirited, fiery note of chili pepper.
Though nowadays the use of various pasta shapes is widespread, such as mezze maniche or penne rigate, the marriage with rigatoni allows for the most exquisite capture of the full-bodied sauce, ensuring that every morsel delivers an explosion of the rustic and authentic flavors of this mesmerizing land. In spite of the simplicity of its ingredients and preparation, Pasta alla Buttera remains a dish capable of whispering the history and traditions of a pastoral realm.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Rigatoni
Fresh artisanal sausage
Purée of sun-ripened tomatoes
Pitted black olives
White onion
Garlic
Fresh chili pepper
Extra virgin olive oil
Sea salt
Black pepper
Grated Pecorino
320 g
250 g
350 g
80 g
½
1 clove
½
to taste
to taste
to taste
to taste
CURATION
For the Condiment:
Begin by finely mincing the onion and garlic. In a spacious pan, pour a generous libation of extra virgin olive oil and let the onion and garlic gently soften over a low flame. Exercise vigilance to ensure the garlic does not burn, or remove it as soon as it acquires a golden hue.
Meanwhile, divest the sausage of its casing and crumble it coarsely with your hands or a fork directly into the pan with the aromatic base. Softly raise the flame and allow the sausage to brown, stirring to crumble it into perfect, savory morsels.
Introduce the finely minced fresh chili pepper (or a touch of chili powder, according to your inclination for heat) and stir.
Pour the tomato passata into the pan with the sausage. Rinse the vessel of the passata with a splash of water (about half a glass) and add it to the sauce. Adjust with salt and freshly ground black pepper.
Lower the heat, cover the pan, and allow the ragù to simmer gently for about 20-25 minutes, stirring occasionally, so that it may reduce and the flavors may harmonize in exquisite union. Should the sauce dry excessively, introduce a few spoonfuls of hot water or the starchy water of the cooking pasta.
In the final 5-10 minutes of the sauce's slow simmer, add the pitted black olives, sliced into rings or halved.For the Pasta:
Place a generous pot of salted water upon the hearth and bring it to a rolling boil. Introduce the rigatoni and cook them for the duration suggested on the package to achieve a perfect al dente texture.
Drain the pasta al dente, reserving a portion of its precious cooking water. Transfer the rigatoni directly into the pan with the rich sauce.
Toss and emulsify the pasta over a high flame for a couple of minutes, stirring gently so that the pasta marries flawlessly with the sauce. If necessary, add a splash of the cooking water to yield a more velvety crema.
Portion the Pasta alla Buttera into individual shallow bowls. Crown each serving with a generous dusting of grated pecorino cheese.
aspiration
For an even more opulent ragù, one may introduce minced pork beside the sausage.
Should you desire deeper, more profound notes, wild boar sausage may be gracefully employed.
A delicate scattering of freshly minced parsley, added at the very end, imparts a touch of vibrant freshness to the creation.
To evoke an extra layer of aromatic poetry, a pinch of wild fennel may be introduced to the soffritto.
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GENESIS
Rigatoni alla Buttera represents a robust and deeply flavorful first course, which strikes its roots into the enchanting Tuscan Maremma; it stands as a tribute to the figure of the buttero, the legendary mounted herdsman who once galloped across the vast Maremman countrysides. Its inhabitants, ever prepared for arduous toil and spending entire days in the open air managing livestock, required sustenance both substantial and nourishing, yet at once practical and swift to prepare with ingredients easily gathered from the peasant pantry. This pasta is born precisely of these necessities, featuring a rich condiment crafted from pork, typically sausage, wedded to the simplicity of the tomato, and elevated by the bold character of black olives and a spirited, fiery note of chili pepper.
Though nowadays the use of various pasta shapes is widespread, such as mezze maniche or penne rigate, the marriage with rigatoni allows for the most exquisite capture of the full-bodied sauce, ensuring that every morsel delivers an explosion of the rustic and authentic flavors of this mesmerizing land. In spite of the simplicity of its ingredients and preparation, Pasta alla Buttera remains a dish capable of whispering the history and traditions of a pastoral realm.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Rigatoni
Fresh artisanal sausage
Purée of sun-ripened tomatoes
Pitted black olives
White onion
Garlic
Fresh chili pepper
Extra virgin olive oil
Sea salt
Black pepper
Grated Pecorino
320 g
250 g
350 g
80 g
½
1 clove
½
to taste
to taste
to taste
to taste
CURATION
For the Condiment:
Begin by finely mincing the onion and garlic. In a spacious pan, pour a generous libation of extra virgin olive oil and let the onion and garlic gently soften over a low flame. Exercise vigilance to ensure the garlic does not burn, or remove it as soon as it acquires a golden hue.
Meanwhile, divest the sausage of its casing and crumble it coarsely with your hands or a fork directly into the pan with the aromatic base. Softly raise the flame and allow the sausage to brown, stirring to crumble it into perfect, savory morsels.
Introduce the finely minced fresh chili pepper (or a touch of chili powder, according to your inclination for heat) and stir.
Pour the tomato passata into the pan with the sausage. Rinse the vessel of the passata with a splash of water (about half a glass) and add it to the sauce. Adjust with salt and freshly ground black pepper.
Lower the heat, cover the pan, and allow the ragù to simmer gently for about 20-25 minutes, stirring occasionally, so that it may reduce and the flavors may harmonize in exquisite union. Should the sauce dry excessively, introduce a few spoonfuls of hot water or the starchy water of the cooking pasta.
In the final 5-10 minutes of the sauce's slow simmer, add the pitted black olives, sliced into rings or halved.For the Pasta:
Place a generous pot of salted water upon the hearth and bring it to a rolling boil. Introduce the rigatoni and cook them for the duration suggested on the package to achieve a perfect al dente texture.
Drain the pasta al dente, reserving a portion of its precious cooking water. Transfer the rigatoni directly into the pan with the rich sauce.
Toss and emulsify the pasta over a high flame for a couple of minutes, stirring gently so that the pasta marries flawlessly with the sauce. If necessary, add a splash of the cooking water to yield a more velvety crema.
Portion the Pasta alla Buttera into individual shallow bowls. Crown each serving with a generous dusting of grated pecorino cheese.
aspiration
For an even more opulent ragù, one may introduce minced pork beside the sausage.
Should you desire deeper, more profound notes, wild boar sausage may be gracefully employed.
A delicate scattering of freshly minced parsley, added at the very end, imparts a touch of vibrant freshness to the creation.
To evoke an extra layer of aromatic poetry, a pinch of wild fennel may be introduced to the soffritto.